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Cream of Mushroom Soup




Source of Recipe


GALLERY CAFE


Recipe Introduction


6 servings


List of Ingredients




2 teaspoons olive oil
1 medium onion, chopped
3 large garlic cloves, finely minced
1 small celery rib, trimmed and chopped
5-6 large portobello mushrooms, chopped
3 1/2-4 cups half-and-half or heavy cream
Salt and freshly ground pepper
1 tablespoon chopped fresh parsley
Truffle oil (optional)

Recipe



In a large saucepan over medium-high heat, add the oil. Sauté the onion and
garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and
mushrooms and stir well to combine. Cook for 1 minute. Add 3 1/2 cups
half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat
to medium-low, cover and simmer for 12 minutes. Transfer the soup to a food
processor or blender or use an immersion blender and process to obtain a smooth
texture. If too thick, return to heat and add more half-and-half to thin.

Garnish with a pinch of parsley and 2 drops of truffle oil before serving.