Mushroom Soup

8 oz Oyster mushrooms
8 oz crimini muhrooms
(Use the variety pack if it is available)
Beef (lamb or chicken) stock (water and bullion if that's what you have)
carrots,  onion,  herbs ,  garlic

In a 2 qt. sauce pot make about 3 cups of stock.  Simmer carrots and onions until they get soft.  Add it to the blender to puree until smooth.  This is the fast and easy way to make soup that tastes like it simmered all day long!  In a skillet, saute your sliced mushrooms, add garlic just before they are finished.
You can make the soup two ways:


1.  Add mushrooms to the blender, add enough broth to get them to puree down into a smooth mud colored paste.  Add mushroom puree to stock.  If you think it is too watery, simmer until enough water evaporates.  If you want cream of mushroom soup, add a splash of milk or whatever.  Add salt, pepper, herbs last.  I like to use garlic powder and thyme.


2. Add mushrooms to the blender, add enough broth the mushrooms get chopped evenly.  process the mushrooms into rough chunks and add to the soup. This gives it a hearty feel and is a great side dish for meat dishes.  Add salt, pepper and herbs last.

If I had a Vitamix blender, I bet I could make the soup in there!