Ingredients
Soup
- 2 containers baby mushrooms sliced
- black pepper to taste
- 3 Tbsp butter
- Pink Himalayan Salt to taste
- 2 Tbsp basil leaves
- 1/2 cup heavy cream
- 1 tsp nutmeg
Homemade Stock
- 6 celery stalks
- 1 garlic head halved widthwise
- 3 onions chopped
- stems of the mushrooms used in the soup
- 3 bay leaves
Instructions
Homemade Stock
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Fill a pot that can hold 4 quarts a little more than halfway with water.
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Add the onions in the pot. Roll a rolling pin over celery well to crush and juice then put into the pot. Add in half of the garlic.
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Crush the stems of mushrooms and put into pot as well. Add in the rest of ingredients.
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Cover pot then raise to boil and allow to simmer for 1 hour. Stir sparingly.
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Let cool for a bit then strain. Pour the stock back into the pot.
Soup
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Melt butter in a pan. Crush the other half of garlic and add to the pan. Sauté for 2 minutes. Add in the spices, mushrooms and nutmeg.
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Cook for 4 minutes and add in basil. Then cook for another 4 minutes.
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Add this to the stock and add in the heavy cream, then cook for 5 minutes.
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Take off the heat and blend. Add any spice needed after tasting.
Recipe Notes