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Bloody Mary
Mushroom Soup
I won 3rd place in the Amateur Mushroom Soup Cook off at the Mushroom Festival on September 8.
1 cup chopped onions
1 stick of butter
3 tsp. fresh garlic
Mushrooms: 4 large Portabella caps (pureed)
2 cups Crimini (pureed)
2 ½ cups Buttons (sliced)
3 cups oyster mushrooms (sliced)
1 qt. Half &Half
1/2 pint heavy cream
1 ½ c. Spicy Bloody Mary Mix (any brand)
3 sprigs of Rosemary (tied in cheesecloth)
1 tsp. salt
½ tsp. pepper
Directions
In a food processor puree the
portabella and crimini mushrooms.
Slice other mushrooms.
Set aside.
In a large saucepan, sauté onions and garlic in butter for 5 minutes.
Add all the mushrooms and
sauté for 10 minutes.
Add half and half, heavy cream, Bloody Mary mix, rosemary,
pepper and salt.
Simmer for 20 minutes.
Remove rosemary.
Serve and Enjoy!