Did you know that pre-sliced mushrooms cost the same as whole mushrooms? For the longest time, I never noticed that. Now, I'll gladly skip doing the work, if I can! The only challenge with pre-sliced mushrooms is that you need to use them pretty quickly-- or they'll start to go south.
I created this soup by foraging through the vegetable pantry, and realizing I'd better make use of these creminis (which are baby portobellos) before they expired. Dinner was ready in less than 45 minutes, and I had to write down how I created this soup right away. If I do say so, myself-- this was an excellent soup! Let's begin, shall we?
So I sliced three smallish shallots. 1/3 of the shallots I cooked in a little olive oil until crispy, and then set them on a paper towel. Easy enough?
I tasted the soup for seasoning, and it was pretty spot on! I let the soup simmer for about 10 minutes.
I pureed the mushrooms to leave small chunks. If you want it super creamy, that's okay too.
Now, add some heavy cream. I didn't measure, but I'd guess I added 1/4 cup of heavy cream and 1/4 cup of half and half. Dinner' ready! Soup, salad & bread...
For a nice touch, garnish this with some creme fraiche and the crispy shallots.
My personal touch is that I add a squeeze of fresh lemon to all my creamy soups. It's so good!
My husband is not a huge fan of mushrooms. Me? I love them.
I promise that I'm out of mushrooms for now. I have more recipes to come, as soon as I slow down my busy life at the office!
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