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Exotic Mushroom Soup with Shaved Pecorino
This luscious soup combines the umami flavors of mushrooms and Pecorino cheese, the robustness of onions and garlic, and the fresh peppery flavor of Italian parsley.
1 lb. Markon First Crop Mushrooms (chopped and set aside 2 cups for garnish)
1 Markon First Crop Yellow Onion (diced)
2 cloves Ready-Set-Serve Peeled Garlic (minced)
2 sprigs Markon First Crop Thyme (leaves)
2 Tbsp. Ready-Set-Serve Washed & Trimmed Italian Parsley (chopped)
2 quarts chicken stock
1 cup heavy cream
1 tsp. paprika
1/8 tsp. ground nutmeg
Salt & pepper to taste
4 1-inch square slices pecorino
Saute garlic, onion, and mushrooms in large pot. Once golden, add thyme, parsley, chicken stock, paprika, and nutmeg. Simmer 15 minutes; remove; puree. Return to pot; boil. Add cream, reduce for 5 minutes. Season with salt and pepper; keep warm.
Assemble
Saute remaining mushrooms (caps only); season. Divide soup into four bowls; add a slice of pecorino in center of each; top with mushrooms. Serve.
Fall
Winter
Appetizers
Gluten Free
Sides
Soups