Pureed Mushroom Soup

By Janet-2

Ingredients

• 2 tbsp. olive oil
• 1 onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• coarse salt and freshly ground pepper, to taste
• 20 oz. button mushrooms, trimmed and quartered
• 1 baking potato, peeled and cut into 1" chunks
• 2 sprigs thyme, leaves taken off the stem
• 2 14.5 oz. cans of reduced sodium chicken stock

Details

Adapted from une-deuxsenses.blogspot.com

Preparation

Step 1

In a large pot, heat the oil over medium heat. Add the onion and garlic and season with salt. Cook, stirring occasionally, until softened, about 5 - 7 minutes.

Add the mushrooms, potato, thyme, broth and enough water to cover, about 2 - 3 cups. Bring to a boil, reduce the heat to medium and simmer until the mushrooms and potatoes are tender, about 20 - 30 minutes.

Using a blender or an immersion blender, puree the broth and veggies until smooth. If using a blender, work in batches and fill only halfway, allowing the heat to escape. Transfer to a clean pot as you work. Adjust the soup's consistency with a little water if needed, and season to taste with salt, pepper and lemon juice.