Horn of Plenty Mushroom Soup
The nutty flavor of these delicate mushrooms makes them a popular addition to soups and stews. Here they are enjoyed alone as an appetizer.
Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 6 oz. horn of plenty mushrooms
- 1 parsnip
- 1 carrot
- 1 clove garlic
- 3 Tbsp. butter
- ½ cup chicken stock
- ½ cup dry white wine
- 1 cup light cream
- ¼ tsp. nutmeg
- 1 tsp. chopped fresh thyme
- Salt and black pepper
- Wipe the mushrooms with a damp cloth and chop. Peel and dice the parsnip and carrot. Peel and mince the garlic.
- Melt the butter over medium heat in a medium-sized saucepan. Add the garlic and cook until browned. Add the carrot, parsnip, and ½ of the mushrooms.
- Add the chicken stock, white wine, and cream to the pan. Bring to a boil. Stir in the nutmeg and the thyme. Reduce the heat to low and simmer gently, covered, until the vegetables are tender (30 to 35 minutes).
- In a blender or food processor, purée the soup. Season with salt and pepper.
- In the saucepan, heat 1 tablespoon butter over medium heat. Sauté the remainder of the chopped mushrooms until they are softened. Sprinkle over the soup and serve.