Cream of Mushroom Soup
1 head garlic, minced
1 pound scapes, chopped
2 yellow onions, small dice
10 pound mix of Crimini, Button, Shitake, and Oyster mushrooms, chopped
3 quarts of Vegetable Broth
1 quart Heavy Cream
Salt and Pepper
1 bunch of Fresh Herbs, chopped
1. Add 2 Tbsps of Olive Oil In a heavy saute pan on medium heat, Add garlic, scapes, and onions. Cook until Translucent.
2. Add chopped mushrooms and saute until tender. Remove from heat.
3. Blend Mushroom mixture in a Food Processor, keeping it it chunky and larger pieces of mushroom.
4. Pour mixture to large stockpot, add Vegetable stock and bring to a simmer.
5. Cook until mushrooms they are completely cooked. When cooked, add cream, salt and pepper to season. Bring mixture up to barely a simmer, be careful!! The cream can break if heated to a boil.
6. Add herbs to finish and serve!
