QUICK AND EASY CREAMY WILD MUSHROOM SOUP

INGREDIENTS

• 2 shallots peeled and minced
• 3 tablespoons butter
• 4 ounces fresh shitake mushrooms sliced
• 8 ounces fresh oyster mushrooms sliced
• 4 ounces fresh button mushrooms sliced
• 2 tablespoons all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 teaspoon dried thyme
• 1.5 cups low sodium chicken broth
• 1.5 cups heavy cream or half and half
• Pinch of saffron ground or threads

DIRECTIONS

1. In a large saucepan, melt the butter over medium heat. Add the shallots and mushrooms and cook until the mushrooms are tender and have begun to release their liquid, about 5 minutes.
2. Stir in the flour, salt, pepper and thyme and cook for 1 minute. Whisk in the broth and try to smooth out any lumps of flour. Cook until thickened slightly then add in the heavy cream and saffron. Reduce heat to low and heat through. Serve and enjoy!

Notes

• Feel free to swap out fresh wild mushroom varieties depending on the season. And if you cannot find fresh shitakes, substitute dried shitakes that have been rehydrated in hot water.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

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