Autumn Mushroom Soup
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January 17, 2017
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January 17, 2017
Autumn Mushroom Soup
Autumn Mushroom Soup is a heavier soup dish that combines mushrooms, parsnips, cheese, broth, wine, and various seasonings together. You must purée the mixture of ingredients in a blender, reheat, and serve warm as a creamy final product.
Ingredients
Directions
First roast the parsnips. Preheat the oven to 375°F. Lay the parsnip quarters on a parchment lined baking sheet, drizzle with olive oil and sprinkle with sea salt.
Roast them for about 25 minutes or until they are soft and can be easily pierced with a knife. Remove from the oven and set aside.
Heat the Colavita Olive Oil in a large dutch oven or soup pot over medium-low heat.
Add the shallot and tarragon and sauté for about 3 minutes until the shallot is transparent.
Slice the mushrooms thinly and add them to the stock pot. Season with salt and pepper and sauté for another 3 minutes until the mushrooms begin to wilt. Season with paprika and nutmeg.
Add the marsala wine and the parmesan rind. Simmer until almost all the liquid is absorbed.
Add the stock and the roasted parsnips and allow the mixture to come to a simmer - about 5 minutes.
Remove from the heat and allow to cool.
In batches, purée the soup in a blender. Once the mixture is puréed, return it to the soup pot over low heat. Allow it to re-warm, then add the cream and mix thoroughly.
Serve immediately garnished with fresh tarragon, a sprinkle of smoked paprika, extra mushrooms and an extra drizzle of Colavita Olive Oil.
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Ingredients
Directions
First roast the parsnips. Preheat the oven to 375°F. Lay the parsnip quarters on a parchment lined baking sheet, drizzle with olive oil and sprinkle with sea salt.
Roast them for about 25 minutes or until they are soft and can be easily pierced with a knife. Remove from the oven and set aside.
Heat the Colavita Olive Oil in a large dutch oven or soup pot over medium-low heat.
Add the shallot and tarragon and sauté for about 3 minutes until the shallot is transparent.
Slice the mushrooms thinly and add them to the stock pot. Season with salt and pepper and sauté for another 3 minutes until the mushrooms begin to wilt. Season with paprika and nutmeg.
Add the marsala wine and the parmesan rind. Simmer until almost all the liquid is absorbed.
Add the stock and the roasted parsnips and allow the mixture to come to a simmer - about 5 minutes.
Remove from the heat and allow to cool.
In batches, purée the soup in a blender. Once the mixture is puréed, return it to the soup pot over low heat. Allow it to re-warm, then add the cream and mix thoroughly.
Serve immediately garnished with fresh tarragon, a sprinkle of smoked paprika, extra mushrooms and an extra drizzle of Colavita Olive Oil.