As colder, wetter weather sets in, soup sounds better and better. For mushroom lover's only, this unusual Cream of Mushroom Soup has a surprise ingredient to amplify the flavor!
3 tablespoons extra virgin olive oil
2 sprigs rosemary
4 sprigs sage
1 large yellow onion peeled and thinly sliced
3 cloves garlic minced
1 ½ teaspoons sea salt
¼ teaspoon black pepper
1 pound crimini mushrooms thinly sliced
1 pound shitake mushrooms stemmed and thinly sliced
6 cups chicken stock
1 cup whole milk
1 tablespoon butter
Soak the dry mushrooms in 1 cup warm water for 20 to 30 minutes.
Strain the soaking liquid and set aside. Set the rehydrated mushrooms aside as well.
Heat a large pot and add the olive oil. Use string to tie the herb sprigs together and add them to the oil. Let them sizzle for a few minutes to infuse their flavor into the oil.
Add the onion, garlic, salt and pepper. Sauté for about 5 minutes.
Slightly raise the heat and add the mushrooms, both crimini and shitake. Stir and continue to sauté until all of the liquid is evaporated from the mushrooms and they actually squeak.
Add the stock, dried mushrooms and reserved soaking liquid. Continue to simmer for 30 minutes. Remove the herbs, then add the milk and butter. Remove from the heat.
Puree the soup in small batches. Remember to vent the blender lid to contain the hot liquid. Return to the pot and keep warm until ready to serve.