Ukrainian Mushroom Soup Loading... Loading... Ingredients 4 c vegetable broth 2 medium potatoes diced 2 tbsp olive oil 1 large onion finely minced 1 small carrot chopped 8 oz Portobello, Crimini or Shiitake mushrooms sliced 1 tsp thyme 1 c half and half* see notes 3 cloves garlic 1 tsp salt 1/4 tsp pepper Instructions Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes. Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes. Add sautéed onion, carrot, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender, about 5 more minutes. Add 1 cup of half and half, bring soup to a boil, add 3 cloves of garlic pushed through a garlic press and remove soup from the heat. Using an immersion or stand blender, puree the soup. Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette. Notes If you don't have Half & Half, you can use 1/2 cup of milk plus 1/2 cup of cream. Base Recipe adapted from site Share on Facebook Share on Twitter Share on Google+ Share on LinkedIn
