Cream of Mushroom Soup (delicious)!
A rich, creamy blended mushroom soup made with a variety of mushrooms and squash. Brought to you by www.BlenderBuyingHelp.com.
Ingredients
| 1 | yellow squash (or a zucchini, peeled to prevent turning the soup green) | |
| 1 | small sweet onion | |
| 2-3 | cloves of garlic | |
| 8 oz | 225 g | oyster mushrooms |
| 8 oz | 225 g | shiitake mushrooms |
| 8 oz | 225 g | baby bella mushrooms |
| 1 cup | 240 ml | water |
| 1/2 cup | 120 ml | white cooking wine (optional - can be replaced with more water) |
| 3 Tbs | 45 ml | butter (or a hand full of cashews, or 1/4 cup of cream) |
| 1 tsp | 5 ml | sea salt (adjust to taste) |
Instructions
- Place water (and wine if you use it) into a cooking pot. Cut the squash and onions into smaller pieces that will steam well. Add squash, onion, garlic, and mushrooms to the water and steam them in the water.
- After the veggies are lightly steamed, pull out some of the mushrooms to add back into the soup later for texture.
- Add the rest of the mushrooms, cooked veggies, and the water they were steamed in to your Vitamix container.
- Add the Sea Salt and Butter (or cashews or cream).
- Blend on High. The ingredients should already be hot. Turn off when smooth and creamy.
- Add in the reserved cooked mushrooms. Blend on Variable Speed #1, until the mushrooms are lightly chopped - adding texture to the soup.
Note: You don't have to use the mushrooms I did - I just picked a variety of what was on sale at the store. 24 oz. of any kind of mushrooms would probably do fine. Makes about 4 cups of soup.