A warm and easy recipe for the mushroom soup lover.
- 2 pounds of mushrooms, your choice of crimini, baby bella's, crimini, white buttons etc.
- 1 small white onion
- 2-3 tbs olive oil
- 5-6 cups of water
Mixing your Goods:
Saute the onions and 1 & 1/2 lbs of mushrooms. Add the water and bring to a boil, add salt and pepper (and cayenne if you wish) to taste. After 20 minutes take an inversion blender to your soup, or pour into a tradition blender or food processor and pulse. Be careful, it's HOT! Put ingredients back in your pan (or leave in pan if you use inversion blender) and add the remaining mushrooms. Let simmer for 10-15 minutes and serve. Top with fresh parsley for color!