Creamy Mushroom Asiago Soup
Mushrooms are hearty soul-of-earth food and when cooked right they are a meal unto their own. Cream of mushroom soup is a staple for many of my vegetarian friends and I have joined the party – when there is a mushroom around you don’t really feel like you’re missing non-vegetarian components. The combination of Asiago cheese, thyme, garlic and mushrooms in this soup is not the forgetting kind.
Ingredients
- 400 g mushroom
- 2 celery stalks
- 1/4 cup Asiago cheese
- 1 onion
- 4 cloves of garlic
- 750 ml chicken broth
- 500 ml half and half
- 3 thyme leaves
- 1 tsp sea salt
- olive oil
Directions
- Finely dice your onions, garlic and celery and saute them in olive oil on medium heat in a soup pot.
- Chunkily chop up your mushrooms and add them to the mix.
- After 5 minutes take 3/4 of your mixture and place in a blender with the rest of your ingredients.
- Return the blender contents to mushroom pot and let simmer for 30 minutes.
