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Ukrainian Mushroom Soup

87/100 by 360 users
Ukrainian Mushroom Soup

Ingredients

  • 4 c vegetable broth
  • 2 medium potatoes diced
  • 2 tbsp olive oil
  • 1 large onion finely minced
  • 1 small carrot chopped
  • 8 oz Portobello Crimini or Shiitake mushrooms sliced
  • 1 tsp thyme
  • 1 c half and half* see notes
  • 3 cloves garlic
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent about 5-7 minutes.
  2. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown 5-7 minutes.
  3. Meanwhile add vegetable stock to a large stockpot and bring it to a boil. Add potatoes reduce heat to medium-low and cook for 10 minutes.
  4. Add sautéed onion carrot 3/4 of all mushrooms 1 tsp of thyme 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender about 5 more minutes.
  5. Add 1 cup of half and half bring soup to a boil add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
  6. Using an immersion or stand blender puree the soup.
  7. Ladle the soup into bowls top with the remaining mushrooms and serve with a crusty baguette.

NotesIf you don t have Half & Half you can use 1/2 cup of milk plus 1/2 cup of cream.Base Recipe adapted from site

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