A hot bowl of soup is certainly the best way to keep your body warm during these bitter cold days.

As I mentioned earlier, I will occasionally post hot soup recipes during this wintertime.

Today, this simple and hearty soup with two pounds of fresh mushrooms will do the trick to keep you warm.

INGREDIENTS:


2 pounds sliced fresh mushrooms

 1 shallot diced

4 cups vegetable broth


1/4 cup unsalted butter

2 tablespoon of olive oil                             
















½ cup heavy cream (optional) 

Salt and freshly ground black pepper to taste

Garnish:

Chopped parsley leaves

Heavy cream

Thinly sliced mushroom

STEPS:

In a large soup pot over medium heat; melt butter and olive oil, then add the diced shallot and cook for about 3 minutes or until translucent.

Add the sliced mushrooms and season with salt and freshly ground pepper until the mushrooms give off their juices, and then reduce the heat to low. Continue to cook, stirring occasionally, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Pour the vegetable stock into mushroom mixture and bring to a simmer; cook for about 45 minutes.

Working in small batches, transfer the soup to a blender and start pureeing on high speed until smooth.

Return soup to pot and stir in cream. Check the Season again, garnish with chopped parsley, heavy cream and sautéed mushroom.

Serve warm.

You can check the video on how to make this mushroom soup.