image courtesy of Jamie Oliver
Today is a great day to share our favorite warm winter soup recipe. We borrowed it from our friends at Pure Green Magazine and every year about this time when we're feeling weighed down by cookies, egg nog, and cider, this Mushroom and Port Soup is the perfect yummy remedy.
Give it a whirl and let us know how you like it:
Mushroom Soup with Port & Thyme
- 1 pint button mushrooms
- 1 pint cremini mushrooms
- 3 large portobello mushrooms
- 1 cup port
- 1 cup red wine
- 1 quart vegetable stock
- 1 tbsp ground black pepper
- 1/2 cup fresh thyme
- 3 large sprigs fresh rosemary
- 1/2 bulb fresh garlic
- 2 cups shallots
In a soup pot, fry together mushroom stems, 1/2 the thyme, all the garlic and the shallots.
Add port, wine, rosemary, pepper, stock, mushrooms and the rest of the thyme.
Reduce to half, then blend in blender.
Serve with a touch of your best olive oil, a few sautéed mushrooms and a pinch of fresh thyme.