Thursday, November 7, 2013

Flu Season Mushroom Soup

Flu season is happening as we speak, and it is a serious pain in the buns. I have been trying to get rid of a cough for about two weeks now, and it is not awesome. Michael is super lucky in totally letting my sickness fly over him. In honor of flu season we have made a very simple and healthy mushroom soup, because what else are you going to eat when you feel like snot!!?
Ingredients: serves 6

1 pound button mushrooms
1 pound Portobello mushrooms
1 large shallot
3 Tablespoons heavy cream
2 Tablespoons butter
4 Tablespoons chives
Small loaf of French bread
32 Oz. vegetable stock
1 teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon cayenne pepper
¼ teaspoon nutmeg

Preheat oven to 275.

Clean all of the mushrooms, making sure that you get rid of all of the dirt. In a food processor, roughly chop all of your mushrooms and set aside.

Chop up the large shallot. In a large sauce pan (that can fit all of your soup) melt your butter, then add shallot and lightly sauté, about 3 minutes.

Add the mushroom and reduce heat to medium and cook, stirring every so often. Cook about 15 minutes, or until most all of the liquid has disappeared.

Now dice the bread into ½ inch cubes, and place in oven to toast. Let toast about 7 minutes, or until crunchy.

Add the cream, salt, nutmeg, ground pepper, and cayenne pepper and stir. Cook 2 minutes. Add the vegetable stock and bring to a rolling boil. Reduce to let simmer for 20 minutes.

To serve, pour in bowls, add a few croutons, chop up chives and add to top.

Good luck with your cold/flu!!


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