Mediterranean Mushroom Soup

Difficulty Level: Easy
Prep Time: 20 mins
Cooking Time: 40 mins
Serving: 8







Ingredients:
2 cups mushrooms, cleaned and sliced(I just buy basic button mushrooms)
and
1/2 lb finely chopped fresh boletus mushrooms, cleaned and sliced (I bought small portobellos from the farmers market)
2 ounces butter
2 ounces flour
6 cups chicken stock
2 Tbsp olive oil
1 small onion
2 garlic cloves
salt and pepper
1 Tbsp finely chopped flat parsley
1/4 cup creme fraiche of heavy cream

Preparation steps: in a large saucepan or Dutch Oven, melt the butter on low heat. Then, add the flour and cook stirring continuously, until the flour starts to change colour. Gradually add the chicken stock, a little at a time, continuing to whisk to avoid lumps.

In a seperate frying pan, heat the olive oil and add the button mushrooms(I buy about 3-4 cups worth so you have 2 cups cooked) add salt and pepper and cook for 8 mins. Then put cooked mushrooms with some stock into a blender ( I used a magic bullet) and blend until its almost smooth. Put the blended mushrooms into the stock and mix.

In the same frying pan, add a little more olive oil and the boletus or portobello mushrooms with the onion and garlic. Cook for 6-8 mins. Add salt and pepper to taste. Add cooked mushrooms to the soup base and simmer on low for 10 mins. Add the creme fraiche and simmer for 5 more. taste and modify the seasoning with salt and pepper.

Serve in warm cups or soup bowl with chopped parsley sprinkled over top.