MUSHROOM SOUP
1T EVOO
2 large onions, thinly sliced
~5 cloves garlic, minced (or more)
Saute above for a little while, either until onion is softened or until it is caramelized (I prefer the latter).
Any combination of mushrooms work but this is what I used this time around:
1 pkg sliced sh*take
1 pkg sliced baby bellas
1 pkg button bellas
1 large portobello, stemmed, cleaned and cut into bite sized pieces
~1/4c vermouth or dry white to deglaze pan
~1 T dried rosemary, rubbed/crushed
~1t ground or dried thyme leaves
~1t no-salt steak seasoning (mine is from Costco)
6 turns of peppermill (or to taste)
You can also use some salt but I try to cook without for DH
Add above and saute for a few minutes.
Add 1qt low-sodium beef or chicken stock and simmer for a little while. I like to add some blanched julienned tomatoes and grated parm to my serving bowls. The wine is taboo in Ph 1, however, I thought that I read somewhere that DRY wines are okay for cooking d/t the low carb/sugar content. It is just enough to deglaze. I also hope that the onion amount (a lot of sugar in onions) is okay b/c it really adds a lot of flavor.
If the kids are eating it, I add some croutons to the top ( we like Zesty Italian) and then sprinkle the grated/shredded parm on top.
Buon Apetito!
Mushroom Soup
