Mushroom Soup with Parmesan Crisps

There ground cover of snow outside seems to be growing rather than melting away. Hence, a nice bowl of soup is in order.

I've always enjoyed the hearty and earthy flavors of mushrooms. The use of a variety of mushrooms adds to the depth of flavor this healthy soup.

Mushroom Soup

Ingredients: *Serves 4
1 lb. white mushrooms
1 lb. baby bella mushrooms
1 1b. shitake mushrooms
2 medium yellow onions
1 tsp. vegetable oil
3 garlic cloves, minced
4 c. vegetable broth
1 tbs. dried parsley
1/2 tbs. fresh thyme, finely diced
1/2 tbs. fresh rosemary, finely diced
1 tbs. butter
S & P, to taste
1/2 c. dry sherry
Black truffle oil for garnish

Directions:
1. Using mushroom brush, brush clean mushrooms. Slice thinly, about 1/4 in.
2. Portion mushrooms in two batches. Brown batch of mushrooms in large non-stick skillet on medium heat. About 8 minutes. (Tip: No oil is needed in the pan as mushrooms will release their own moisture.) Along with their juices, transfer browned mushrooms to large pot. Repeat with second batch.
3. Return non-stick skillet to heat, add oil and onions. Sautee onions until browned. About 10 minutes. Add garlic and cook until fragrant. About 1 minute. Add to mushrooms.
4. Add vegetable broth, parsley, thyme, rosemary and S&P to pot. Bring to slow boil, then reduce heat to simmer for 45 minutes.
5. Add butter and simmer for another 15 minutes.
6. Stir in sherry and simmer for 5 additional minutes. Remove from heat.
7. Serve in heated soup bowls with drizzle of truffle oil. Serve with Parmesan Crisps. Enjoy!

* Check back tomorrow for a tutorial on the EASIEST recipe EVER! - Parmesan Crisps.