Have some porcini mushroom soup to warm up your soul ✨🍲
Porcini Mushroom Soup
| Prep Time | 10 mins |
| Cooking Time | 20 mins |
| Total Time | 30 mins |
| Portion Size | 2 servings |
WHAT YOU'LL NEED:
| INGREDIENT | QTY | UOM |
| Mazza Porcini Cream | 1/2 | cup |
| Beef/Veg Stock | 1/2 |
cup |
| Olive Oil | 2 | tbsp |
| Shimenji Mushroom, sliced | 100 |
g |
| Shiitake Mushroom, sliced | 100 | g |
| Garlic, chopped | 1 | clove |
| Thyme | 1 | pinch |
| Happy Barn Fresh Milk | 1/2 | cup |
| Cream | 1/4 | tbsp |
| To taste: salt & pepper |
INSTRUCTIONS:
- In a pot over medium heat, saute mushroom until soft. Add in onions, garlic, and thyme. Cook for 2 minutes.
- Add in Mazza porcini cream and stir. Pour in the stock and milk. Simmer for 3 minutes.
- Place the stick blender into the middle of the pot. Start the blender on its lowest speed and increase as desired.
- Move the stick blender around to blend all of the ingredients for 2-3 minutes or until desired consistency.
- Season with salt and pepper. Add cream to thicken the soup. Simmer for another 3 minutes.
- Serve while warm!
