Balsamic Mushroom Soup
Sautéed onions and garlic in butter set the stage for a mushroom symphony, enhanced by the savory touch of our Traditional 18 Year Balsamic Vinegar and a hint of dried thyme. Luxuriously finished with a swirl of heavy cream, this soup is a comforting and simple, yet sophisticated veggie culinary experience. Blend this soup for a delicious vegan gravy!
I N G R E D I E N T S :
- 3 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms of choice, sliced (we recommend a mix of shitake, baby bellas and oyster)
- 4 cups vegetable broth
- 1/4 cup Rocky Mountain Olive Oil Traditional 18 Year Balsamic Vinegar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
I N S T R U C T I O N S :
- Sauté onion and garlic in butter until translucent.
- Add sliced mushrooms, cook until they release their moisture.
- Pour in vegetable broth, Traditional 18 Year Balsamic Vinegar, and thyme. Simmer.
- Season with salt and pepper. Stir in heavy cream before serving.
