Great For Any Cold Day...
1 package Shiitake Mushrooms (stems removed and roughly chopped)
1 package Cremini Mushrooms (roughly chopped)
4 Tablespoons Olive Oil
Salt/Pepper
3 Shallots (minced)
3/4 Cup White Wine
24 oz. Low Sodium Chicken Broth
2 Cups Water
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
Preheat oven to 400 degrees
Toss mushrooms with olive oil and place on a roasting pan
Season with salt/pepper
Roast in oven for 20 minutes
After 20 minutes remove pan from oven
Add shallots and stir to combine with mushrooms
Roast for 10 minutes
After 10 minutes remove mushroom and shallots from oven
Strain mixture and reserve liquid
Set mixture aside
In a large pot add reserved liquid, wine, chicken broth and water
Bring to a boil then simmer for 20 minutes
In the meantime take 3/4 cup of reserved mushrooms and puree in blender
After 20 minute simmer add puree to soup
Stir in cream and lemon juice
Re-Season with salt/pepper (to taste)
Serve warm with croutons
1 package Shiitake Mushrooms (stems removed and roughly chopped)
1 package Cremini Mushrooms (roughly chopped)
4 Tablespoons Olive Oil
Salt/Pepper
3 Shallots (minced)
3/4 Cup White Wine
24 oz. Low Sodium Chicken Broth
2 Cups Water
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
Preheat oven to 400 degrees
Toss mushrooms with olive oil and place on a roasting pan
Season with salt/pepper
Roast in oven for 20 minutes
After 20 minutes remove pan from oven
Add shallots and stir to combine with mushrooms
Roast for 10 minutes
After 10 minutes remove mushroom and shallots from oven
Strain mixture and reserve liquid
Set mixture aside
In a large pot add reserved liquid, wine, chicken broth and water
Bring to a boil then simmer for 20 minutes
In the meantime take 3/4 cup of reserved mushrooms and puree in blender
After 20 minute simmer add puree to soup
Stir in cream and lemon juice
Re-Season with salt/pepper (to taste)
Serve warm with croutons
