Another fall soup to add into your October lineup! This one will have you going back for seconds and impressing your significant other!
Cream of Mushroom Soup with Parsley Gremolata
- 1 large sweet onion
- 3.5 lbs Cremini Mushrooms
- 6 tbsp butter
- 1/4 cup sherry
- 1/2 tsp black pepper
- I cup half and half
- 1/2 fresh thyme
- 1 cup whole milk
- 1 1/2 tsp salt
- 3 tbsp olive oil
- 4 cups chicken stock
- 2 tbsp minced parsley
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 heaping tsp minced garlic
- 3 tbsp sour cream black truffle oil
In a large pot, melt butter. Add all but approximately 2 cups mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper. Add chopped onion to the pot and sauté until fragrant, 1 minute. Add thyme and chicken stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Add your soup mixture in batches to your Vitamix and puree until smooth. Return soup to pot and stir in half and half and milk. Taste for seasoning. Bring to a boil and reduce heat to a low simmer.
Preheat a cast iron pan to medium high and add 2 tbsp of olive oil. Small dice the two cups of reserved mushrooms and add them to the pan and sauté until tender and golden brown. In a small mixing bowl combine minced parsley, minced garlic, lemon juice, and lemon zest, 1 tbsp olive oil, and salt to taste. Ladle soup into bowl, spoon approximately 1 tsp of sour cream, 1 tsp gremolata, and 2 tbsp sautéed mushrooms. Finish with a drizzle of black truffle oil. Enjoy!
