This is such a beautiful and delicious soup! No carbs, no cream, no nothing but beautiful, nutty mushrooms, herbs, and chicken stock - and the hot sauce, of course. It's great in the middle of winter, after you've dodged icicles at the front door, and feel cranky and on the verge of a cold. Or, simply, loving mushrooms and herbs, and in need of something warm, hot, and herby. And it only takes fifteen minutes!
You will need:
2 cups sliced mushrooms
2 T. unsalted butter
1 t. olive oil
2 1/4 cups chicken stock
1 T. fresh, chopped parsley
2 t. dried whole thyme
cracked black pepper and sea salt to taste
hot sauce and a pinch of hot pepper flakes
Serves maybe 2? depending on portion size. I like a big bowl of soup, plus more for the next day.
In a skillet or saute pan, melt butter and olive oil. Add mushrooms and cook on medium-high, stirring every once in a while, until they smell nutty.
Pour in the chicken stock and herbs and hot sauce.
Let sit five minutes, then transfer to a blender (or use a blender stick).
Blend well. Serve with good bread and sweet butter. And a salad. I float a sprig of fresh dill on top of the soup because it looks so pretty.
