March 18, 2014

RECIPE: Mushroom Soup


Quick & Easy Mushroom Soup



Credit: KDArtStudio ©2017


Ingredients:


  • 1 lbs low sodium beef broth
  • 16 oz sliced portabello mushrooms
  • 3 tbsp lemon juice
  • 1 cup red cooking wine
  • 5 drops white truffle oil (optional)
  • 2 tbsp parsley
  • 2 tbsp marjoram

Directions:


  1. Saute mushrooms until cooked 
  2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
  3. Cover and cook on med-high until soup comes to a rolling boil
  4. Add cream and truffle oil
  5. Mix through and serve as is or blend in nutribullet before serving

You can add 1 cup cream or milk at the end if you want a creamy soup, but it tastes good without it






With Truffle Oil:






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©2017 KDArtStudio