Velvety mushroom soup is such a delicious and warming soup perfect for a winter day. This mushroom soup recipe is flavorful, tasty and great for lunch with a crusty roll or crackers. Try it!
Author Notes: This soup is built on a mushroom preparation I’ve had in my arsenal for years, a combination of dried and fresh mushrooms cooked down with seasonings until they are soft and coated in a silky glaze. I usually use this mixture to sauce pasta or serve on crostini for entertaining, but I decided to soup-ify it by combining it with a shiitake and parmesan broth, which came together while I was cooking down the mushrooms. I always save and freeze Parmesan rinds, shiitake stems, and leek tops, and I figured the combination would produce a broth that would complement and enhance the mushrooms’ earthy flavor. We loved this soup in its more rustic form, but for fun I also decided to press some through a fine mesh strainer to make it smoother. I poured that batch into shot glasses, which would be a great way to serve it as a first course or at a holiday gathering. (less) – lastnightsdinner
Read more here: https://food52.com/recipes/843-velvety-mushroom-soup
Image courtesy Food52.com