mushroom soup

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.  

See some more of our favorite recipes

Our favorite holiday cookie recipes >

Jordan's favorite recipes >

The cookbook the Elsie Green shop girls are all devouring >

Lavender Lemon Spritzer > 

Pureed Broccoli Soup >

Butter Cake with Seasonal Fruit >

Michele's Favorite Recipes >

Michele's Rice Krispie Treat Recipe > 

Laurie Furber
Tagged: food & recipes