My Fav Mushroom Soup

As I searched the fridge for something yummy to eat at lunchtime, I discovered some left over mushroom soup.   With a salad on the side, I was in Heaven!   If it hadn't been a work day, a glass of wine would have been the perfect choice.

Here is the recipe for one of my favorite soups of all time, and the best mushroom soup I've ever tasted.  Recipe serves 4, but since I'm the only one in the house that likes mushrooms, it really serves just one...me.  Hope you enjoy too!

Ingredients:
1 stick         Unsalted Butter

1 each         Onion, chopped

3 cloves      Garlic, chopped

½ lb.           Wild Mushrooms, Sliced (Portobello, Crimini, Porcini, Button Mushrooms.  All or any of these will work…the more the merrier!)

1 sprig        Rosemary, chopped

½ cup         White Wine

4 cups         Vegetable Stock

2 cups         Heavy Cream

to taste        Salt and Pepper

½ bunch      Italian Parsley, chopped (optional)

Directions:

1. Melt butter in a medium sauce pot.  Add onions and garlic and cook until caramelized. 
2. Add mushrooms and rosemary and cook until caramelized 
3. Deglaze with white wine and reduce by half 
4. Add vegetable stock and reduce by half 
5. Blend mushroom mixture in a blender to create consistency
6. Return mixture to pot and slowly add heavy cream
7. Bring to a simmer and then turn off heat
8. Season to taste, and garnish with parsley