Creamy Mushroom & Rosemary Soup
Creamy Mushroom & Rosemary Soup. The weather is a little dreary today so a cozy soup is on the menu for tonight. And nothing is cozier than a creamy, herby mushroom soup. But the key to this comforting bowl is drizzling a little bit of white truffle oil on top. It adds the perfect flavor to pair with those herby mixed mushrooms. Bonus?! It’s super simple...perfect for an easy Monday night !!
Another weekend has come and go. Honestly guys, they are flying by a liiiittle too fast for my liking because this time of year it always my favorite. But with the start of May comes a lot of exciting things! There’s Cinco de Mayo (which we celebrated last Saturday), there’s Mother’s Day coming up this weekend, there’s Memorial Day Weekend (one of my favorites), AND my birthday is this month!! And this year it is extra special because it falls over Memorial Day weekend. So the festivities will be even more exciting that weekend !!
With so much to look forward to in the month of May, the work weeks are definitely flying by quicker. And with all these holidays and events to celebrate comes the excitement of crafting fun and summery menus as well. This week my mind is full on Mother’s Day. We have lots of fun things planned for this weekend and I am so excited.
But for tonight, it is only Monday…we survived it so one more day closer to the weekend and heading back to the beach for me! Tonight the weather is a little on the dreary side, so a cozy bowl of soup just felt right. We had tons of mushrooms on hand, and honestly I can’t think of any soup more comforting than a creamy mushroom soup loaded with all those mixed wild mushrooms and fresh herbs. This is one of those perfect cozy spring night soups when it’s a little rainy but still fairly warm outside.
Happy Monday guys !! What are your Mother’s Day plans looking like for this weekend?!
Ingredients
4 tablespoons butter
1 large shallot; chopped
1 garlic clove; chopped
14 ounces mixed mushrooms; sliced
salt and pepper
1 tablespoon fresh rosemary; chopped
1/3 cup sherry cooking wine
4 tablespoons flour
4 cups beef broth
1 cup heavy cream
cayenne pepper to taste
truffle oil for drizzling
Directions
Melt the butter in a large stock pot. Add the shallot and garlic. Sauté until soft and fragrant.
Add the mushrooms, salt, and pepper. Slowly sauté until mushrooms release all of their liquid. Add the cooking sherry, turn up the heat, and cook the alcohol off. Most of the liquid will be gone and the mushrooms will be well coated. Turn down the heat and sprinkle in the flour, stirring constantly for about 1 minute. Slowly add the beef broth while whisking. Bring to a simmer while continuing to whisk until the soup thickens. Stir in the heavy cream. Season to taste with cayenne and more salt if needed.
Serve drizzled with truffle oil and crusty bread.
