My husband & I recently cruised to the Florida Keys, Half Moon Cay & Grand Turk. I attended a cooking demo on the ship where they served this devine soup.
5T Onion, chopped
1 clove Garlic, minced
2 oz. clarified Butter
1# Mushroom, chopped
2 sprigs Fresh Thyme
4 c. Chicken or Veggie Stock
2 c. Heavy Cream
Salt & White Pepper to taste
A Few Drops White Truffle Oil
Fresh Chopped Parsley for Garnish
Saute onions & garlic in butter until soft.
Add the mushrooms &cook another 2-3 minutes.
Add stock and thyme & simmer 5 minutes.
Season with salt & pepper.
When mushrooms are cooked through, remove the thyme.
Blend with a hand blender.
Return to pan & add cream.
Cook to warm through.
Finish with truffle oil & garnish with parsley.
Serve hot.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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