I almost started the post with saying that it's been a while since I posted soup recipe... and then I scrolled down and saw the pozole! Then I thought that at least it's been a while when I used mushrooms as my main ingredient.... and then I scrolled down and saw bunch of recipes with mushrooms! So guess what's on the menu today? Yes, you are right, mushroom soup! It's kind of "springy" soup with mushrooms, veggies and chicken, so it's perfect timing since we just welcomed the Spring. I wish somebody told the weather that Spring came, but than again, it's even better timing since the temperatures outside are very "soupy"! Here is the recipe:
* 16 oz mushrooms, chopped
* 4 celery, chopped
* 3 carrots, chopped
* 1 large onion, chopped
* 3 tbsp butter
* 4 cups chicken broth (or vegetable stock)
* 1 cup sour cream
* salt and pepper
1. In a large skillet, melt butter and add onions, celery, mushrooms and carrots. Add a pinch of salt and cook for 5 minutes, stirring often.
2. Add chicken broth, season with salt and pepper (if needed) and cook for additional 15 minutes.
3. Combine sour cream with half a cup of boiling soup and mix to combine. Add the mixture to the soup, bring to boil and remove from the heat.
Very light and very delicious (to be honest, most soups are delicious to me). You can use any kind of vegetables you like, it just happened that I had those in the fridge and it turned out they really pair well with mushrooms.