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Creamy Mushroom Parmesan Soup

Creamy Mushroom Parmesan Soup

Creamy Mushroom Parmesan Soup

Posted by Chef Jenn Martello on Nov 25th 2020

Creamy Mushroom Parmesan Soup

Serves 4

Ingredients:

1.5lbVariety of mushrooms, sliced
1
Onion, chopped
1
Garlic Clove
3
Sage leaves, FreshChop extra for garnish
1quartBroth, Beef, Chicken or Vegetable
2TbspWild Mushroom and Sage Olive OilOlive and Morada
6tbspButter
4tbspFlour
½tspSalt
TspBlack pepper
½CupParmesan Cheese, ShreddedMore for garnish
½cupHeavy Cream

Directions:

  1. 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.
  2. Using a fine mesh sieve strain the mushroom stock into a clean container.
  3. Add 1 tbsp of “Wild Mushroom and Sage Olive Oil” to pan” Saute remaining .5 lb of mushrooms and set aside.
  4. In a large saucepan melt 4 tbsp of butter and add 4 tbsp of flour to make a roux, brown roux 2- 3 min.
  5. 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.
  6. Remove from heat and stir in heavy cream, parmesan, salt and pepper (adjust the salt and Pepper to your liking)
  7. 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.
  8. Enjoy!

Recipe and photos courtesy of Chef Jenn Martello - follow her on Instagram @chefjennmartello