Annalisa's Wild Mushroom Soup Recipe

Ingredients

	2 Boxes of Organic Exotic Mushrooms, diced
	1/2 Organic Jalapeno, finely minced
	Bunch of Organic Chives, finely chopped
	Generous Serving of Organic Unsalted Butter
	Organic Onion, finely chopped
	32 fl. oz. Box of Organic Free-range Chicken Broth
	Freshly Ground Black Pepper
	Organic Thyme Leaves
	1 Dried Bay Laurel Leaf

	1 cup Organic Whole Milk
	3 tbsp Organic Italian Parsley, finely chopped
	Dash of Himalayan Salt
	White Truffle Oil
	Garnishes of Organic Italian Parsley


Instructions


Lightly sautée the jalapeno and onion in the butter within the soup cauldron until the onions are clear. Then stir in all of the mushrooms, coating them with the butter.


Pour in the chicken broth. Sprinkle in the black pepper and thyme to add a flavor of the forest. Optional- Simmer with a dried California Bay Laurel leaf from your most recent Mt. Tamalpais hike for 20 to 30 minutes.


Scald the milk in a separate saucepan. Tidy the kitchen and prepare the serving bowls.


Remove the Bay leaf. Using a slotted spoon, retain two big scoops of mushrooms in the soup cauldron. Pass the rest through the blender. Return the soup to hot cauldron. Add the finely chopped parsley. Now you have a smooth soup with a few mushrooms and parsley. Stir the milk into the soup cauldron. Add a dash of salt.


Serving Suggestions

Serve 1 cup of soup as a meal portion into each bowl. Drizzle with oil. Garnish with chives and a sprig of parsley.

Originally Submitted 8/2/2015

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