Triple Mushroom Soup Thursday, October 2, 2008


6 stalks celery
2 carrots
2 small yellow onions
3 cloves garlic
4 oz. Monterey Shitake Mushrooms
4 oz Monterey White Mushrooms
4 Monterey Portabella Mushrooms, diced (remove gills and stems)
5 TBSP olive oil
1 tsp fresh minced thyme
1 tsp fresh minced oregano
1/8 tsp chili flakes (or to taste)
1 quart (2 cans) vegetable stock (or chicken stock)
2 cups whole milk
salt and pepper to taste
1/2 cup potato flakes


In a food processor, finely chop celery, carrots, onion, garlic, shitake and white Mushrooms. Heat 3 tablespoons of olive oil in a medium stockpot. Combine chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes. Allow this to lightly caramelize, add stock. Simmer for 10-15 minutes. In a sauté pan add remaining 2 tablespoons olive oil and diced Portabellas. Sauté for about 4 minutes until moisture is gone. Stir into soup mix, and add milk. Heat just to boiling point, but do not boil. Stir in potatoes to thicken soup. Serve at once.

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