June 21, 2018
Comfort Food, Dinner, Lunch,
Soups/Stews, Dairy, Vegetables, Mushrooms, Onions, Quick Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Wine, Milk, Kosher Dairy more
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"Smaller mushrooms work better in this recipe because it keeps the color light. Adding the reserved vegetables when servings adds just a hint of texture."
In a large saucepan melt the butter and as soon as it start to bubble add the carrots, onion and garlic. Fry for 5 minutes and add the oregano, salt and pepper.
Add the mushrooms and continue to cook for 2 minutes.
Add the stock and wine, bring to the boil and simmer for 3 minutes.
With a slotted spoon, lift half a cup of the vegetables and place to the side for later.
Blend the soup until you have a creamy mixture, add the milk and reheat on a very low heat. Serve in bowls and garnish with the reserved vegetables
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