Chef johns just corn soup –Hey y’all! Today, I’m bringing you a creamy delight that’s perfect for those cozy nights in. It’s Sheepshead Mushroom Soup, a dish that warms your heart and fills your belly. Let’s get into it!
Sheepshead Mushroom Soup
This soup is a rich and creamy treat, packed with the earthy flavors of mushrooms and a hint of seasoning that’ll make your taste buds dance. Trust me; this one’s a showstopper!
Ingredients:
- 2 cups fresh sheepshead mushrooms, cleaned and chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, making sure it doesn’t burn.
- Add the chopped sheepshead mushrooms to the pot, stirring well to combine. Cook for about 7-10 minutes, or until the mushrooms are tender and have released some of their moisture.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for about 20 minutes, letting all those flavors blend beautifully.
- After simmering, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend just half of it and leave the rest as is.
- Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Serve hot, garnished with freshly chopped parsley for a pop of color and flavor!
And there you have it! A creamy, dreamy Sheepshead Mushroom Soup that’s sure to impress. Go ahead, pour yourself a bowl, and enjoy the rich flavors that this dish has to offer. Bon appétit!
