Creamy Mushroom Parmesan Soup
Serves 4
Ingredients:
| 1.5 | lb | Variety of mushrooms, sliced | ||
| 1 | Onion, chopped | |||
| 1 | Garlic Clove | |||
| 3 | Sage leaves, Fresh | Chop extra for garnish | ||
| 1 | quart | Broth, Beef, Chicken or Vegetable | ||
| 2 | Tbsp | Wild Mushroom and Sage Olive Oil | Olive and Morada | |
| 6 | tbsp | Butter | ||
| 4 | tbsp | Flour | ||
| ½ | tsp | Salt | ||
| ⅛ | Tsp | Black pepper | ||
| ½ | Cup | Parmesan Cheese, Shredded | More for garnish | |
| ½ | cup | Heavy Cream |
Directions:
- Saute 1 lbs of mushrooms, onion and garlic in 2 tbsp of butter in a large stock pot for 4-5 minutes, add in sage leaves and broth, cover and simmer for 1 hour.
- Using a fine mesh sieve strain the mushroom stock into a clean container.
- Add 1 tbsp of “Wild Mushroom and Sage Olive Oil” to pan” Saute remaining .5 lb of mushrooms and set aside.
- In a large saucepan melt 4 tbsp of butter and add 4 tbsp of flour to make a roux, brown roux 2- 3 min.
- Slowly ladle in mushroom broth allowing it to thicken before adding each ladle. Use a whisk to incorporate the roux with the stock. When all broth is added to roux, allow to simmer for 15 minutes.
- Remove from heat and stir in heavy cream, parmesan, salt and pepper (adjust the salt and Pepper to your liking)
- Divide the soup amongst the bowls and place the sauteed mushroom, chopped sage and extra grated parmesan in the center of each bowl. Add a drizzle of “Wild Mushroom and Sage Olive Oil” to each bowl.
- Enjoy!
Recipe and photos courtesy of Chef Jenn Martello - follow her on Instagram @chefjennmartello
