MJM Cream of Mushroom Soup

Ingredients:

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• 4 oz Shiitake Mushrooms

• 4 oz Oyster Mushrooms

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 onion chopped

• 1 carrot chopped

• 2 teaspoons MJM Umami Mix

• 1 teaspoon thyme

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2.5 cups water

• 1.5 cups half-and-half (or heavy cream)

• 3 green onions chopped (for garnish)

• 1 loaf Sourdough Bread (for garnish)​

 

Steps:​​

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1.  Slice mushrooms. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for 7-12 minutes until mushrooms soften and caramelize. Remove half of cooked mushrooms to a separate plate.

2.  To the remaining mushrooms in your pan, add chopped onion, carrots, MJM Umami Mix, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 minutes, until onions and carrots soften a bit.

3.  Add 2 1/2 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to simmer on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.

4.  Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.

5.  Place puree back into the same cooking pan, add reserved cooked mushrooms and 1 1/2 cups of half and half. Bring to boil and then reduce heat to simmer.  Cook covered for 5 minutes, constantly stirring.

6.  Add additional salt and pepper to taste and garnish with sliced green onions and a slice of sourdough bread.