cream of mushroom soup

Author: Patty Status: published license cc-by-nc-sa tags: 0   Share on Facebook Share on Twitter

My own recipe. Keep in mind that I almost never measure.

2 shallots, chopped
5 portobello mushrooms, chopped
1 teaspoon fresh thyme leaves
butter/olive oil
white wine
1 can evaporated milk (skim or 2%)
fresh ground pepper

Sautee shallots in a mix of butter & olive oil. Add mushrooms, thyme and cook until the juice releases. Add wine and some water and bring to a boil. Reduce heat and add milk. Heat through. Puree with hand blender. Add pepper to taste.

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