Author: Cool Mushroom Farms Prep Time: 10 minutes Cook Time: 30 minutes Makes: 2-4 servings This velvety soup is loaded with the flavors of garlic, thyme and parsley. It features Blue King oyster mushrooms cooked in aromatic wine and beef broth with heavy whipping cream. Such a treat for all! Ingredients: 1/2 lb Mushrooms 2 tbsp oil or butter 1 tbsp garlic, minced 1 cup bell pepper, chopped 1 cup onion, chopped ½ tsp thyme ½ tsp parsley 2 tbsp flour 1 cup dry white wine 4 cup beef broth 1 tbsp worcestershire sauce ½ cup heavy whipping cream Garnish: Hamama microgreens Optional: ½ cup cooked bacon pieces Salt & pepper to taste Instructions: Tear mushrooms into bite-sized pieces. In a pan, heat your butter or oil on medium-heat and cook onions, garlic and bell pepper until soft. Add mushrooms and thyme and cook for a few more minutes. Pour in the wine and cook for about 3 minutes. Sprinkle mixture with flour, stir well, and cook for a few more minutes to thicken the soup. Add broth and Worcestershire sauce then bring to a boil. Reduce heat to low-medium and simmer for 10-15 minutes, stirring occasionally until thickened. Reduce heat to low, stir in cream, cooked bacon, salt, pepper & parsley and serve. Don't forget to add in your fresh microgreens!
