Mushroom Soup

I am big fan of LA Restaurant Week, where you are able to dine at restaurants for a fixed price.  The restaurants participating in restaurant week can be seen here. Ryan and I treated ourselves to a lunch at Fig and Olive, which is where Obama ate at when he visited LA.

One of the many dishes we enjoyed was their mushroom soup, so I tried to see if I could recreate it. I altered a Wolfgang Puck recipe and it tasted very similar to the original and was delicious!

  

Photo taken by Katelyn

Mushroom Soup Recipe

1 lbs total of fresh portabello and crumini mushrooms

1 medium lemon

1 tablespoon EVOO

2 tablespoons of minced shallots

1 medium garlic clove minced 

1/2 teaspoon dried thyme

1 teaspoon salt

3/4 teaspoon pepper

1 1/2 cup of half and half

3/4 cup of white wine

1 3/4 cup of chicken broth

1 tablespoon of flour, dissolved in 1 tablespoon of water

Parsley, truffle oil, and baguette to garnish

Directions:
Combine mushrooms and lemon juice in a food processor and mince. Depending on the size of your food processor, this may need to be done in phases. 

In a stockpot, saute the shallots, mushrooms, garlic, thyme, salt, pepper in EVOO over medium heat until all liquid disappears approx. 12 minutes.

Then add chicken broth, wine, and half and half to stockpot, cover, and simmer for 20 minutes.

Dissolve flour in 1 tablespoon of water and once mixture is smooth, add to soup to help thicken. Simmer for 5 minutes.

Garnish soup with parsley, truffle oil and plenty of baguette to dip!

Enjoy,

Jamie