Creamy Lemon Mushroom Soup
This is mushroom soup with a little main-character energy: deeply browned mushrooms, fresh thyme and a subtle lemony garlic lift. A small splash of champagne balsamic sharpens the cream and gives the whole pot a finish that tastes much more polished than the effort required.
Ingredients
Method
- Heat Ellbee's Rosemary Olive Oil in a wide pot over medium-high heat. Brown mushrooms in batches until deeply golden, setting aside a handful of the prettiest pieces for garnish.
- Reduce heat to medium. Add shallot, thyme and Ellbee's Lemon Zest Gourmet Garlic; cook for 1 minute.
- Add broth and simmer 15 minutes. Blend about half the soup for a creamy texture with satisfying pieces still left behind.
- Stir in cream and Ellbee's Champagne Balsamic Vinegar. Warm gently, season to taste and serve with reserved mushrooms, lemon zest and toasted bread.
Notes
Time: 50 min
Kitchen tip: Do not crowd the mushrooms. Browning them in batches is where the dark, savory depth comes from.
