Mixed Mushroom Soup
Equipment
- Food Mill or Blender
Ingredients
- 1 tbsp butter
- 4 cloves garlic minced
- 4 cups mixed mushrooms chopped
- 3 tbsp fresh thyme finely chopped
- 1 tsp Worcestershire sauce
- 1/2 cup dry white wine
- 2 cups mushroom stock
- 1 can evaporated milk 5 fluid ounces
- 1 cup half and half
- salt and pepper
Instructions
- In a large, heavy-bottomed pot, slowly melt butter. Add garlic and cook for 2-3 minutes until the garlic becomes fragrant.
- Add mushrooms, thyme, and Worcestershire sauce to the pot. Cook for 8-10 minutes and add wine. Cook for another 5 minutes until liquid is absorbed and mushrooms are cooked through.
- Pour in mushroom stock. Simmer for 10 minutes.
- Add evaporated milk, and half and half. Return to simmer for another 5 minutes. Remove from heat and then cool slighty.
- Using a food mill (at camp) or immersion blender (at home), puree soup until smooth. Return to heat and cook for another 10 minutes.
Notes
Blending the soup adds air to the mixture. Returning it to heat helps to remove it.