The mushroom soup id one of my favorite soup all around!! This soup always tends to surprise you with varietyof taste, the flavor twinkle between the diversity fo the wiled mushroom.
Not to mention the mushroom you collect yourself form the nearby woods, it's normally the best flavor and taste you will ever get! But also to have those, you should know what you're bringing at the end of the day.
Some of the wiled mushrooms are very dangerous to eat or to try. You must know the edible kinds before you cooke it.Here I used Three kinds of mushroom, Cremini, Shiitake and Purcine, those three make a good soup with great desirable aroma, I intended not to use any milk or creme at this recipe.
Adding at the end an extra touch of the pickled turnips and few cubes of Bulgarian Cheese. That made a huge difference then the typical normal mushroom soup. Also don't forge the extra drizzles of Truffle Oil, this mushroom soup is something you should try soon! Take my word, you will feel the spring season just started... sheers
- 4 Cups of chopped Mushroom
- 1 Medium size of onion julienne
- 3 Gloves of minced Garlic
- 4 Cups of chicken broth
- 1 Tspn of oregano
- 4 Tbspn of olive oil
- 1/4 Tspn fo nutmeg
- 1/4 Tspn of black pepper
Saute the Onion and the garlic for 3 - 4 min or till the onion become translucent. Then add the mushroom and oregano, black pepper while you keep cooking for another 5 - 6 min.
Take a small part, about one cup of the sauted mushroom and onion and put it aside.
Add the chicken broth to whatever left of the mixture, and put it in the blender for few at medium speed, till become smooth. Add the mushroom and onion you preserve, finally add the nutmeg and let it boil for one minute....Enjoy