Premier Series

May, 2014

Mushroom Soup

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Yield: 4 servings

You can prepare this soup in front of your guests.  “We use teacups to serve to all of our guests before dinner,” says Kristen Spelletich.  “Or do a bowl for yourself to fulfill your deepest desire of warm and fuzzy. This soup stores well in the refrigerator for later use.”


• 2lbs mushrooms, any kind, cleaned and sliced
• 2 onions any kind (sweet are recommended), diced
• 2 Tbsp butter or extra virgin olive oil
• 2 cups chicken or vegetable stock
• 1 cup half and half or cream
• salt and pepper, to taste

Over low heat, slowly sauté mushrooms and onions in butter or olive oil, until onions are transclucent.

Add the stock to the sauté pan.

Use blender or food processor to puree small batches of the sauté mixture. Pour the pureed batches into a saucepan.

Add half and half or cream to the saucepan and bring the soup to right below boiling.

Add salt and pepper to taste and serve immediately.