Mushroom Soup


8 cups mushrooms (chopped)
3 tablespoons olive oil
1 tablespoon organic butter
1 white onion, (finely chopped)
2  garlic cloves (minced)
3 tablespoons all-purpose flour
Sea salt & freshly ground pepper
4 cups bone broth (see website for recipe)
1/2 cup whipping cream or half & half cream
1 tablespoon vodka & 1 teaspoon honey
2 tablespoons finely chopped fresh parsley for garnish

1. Wash mushrooms & pat dry with towel. Slice mushrooms and set aside.
2. In a saucepan warm oil and butter. Add sliced onion with garlic and saute, stirring until softened, approximately 5-7 mins.
3. Add mushrooms until softened. Sprinkle with flour, salt, & pepper. Stir to coat the mushrooms.
4. Add bone broth, bring to boil and simmer for 20 mins. or until mushrooms are softened. Set aside.
5. In a blender or food processor, puree the soup in batches. Leave a little texture or blend until desired consistency.
6. Pour soup back into pot.
7. Add whipping cream or half & half cream vodka & honey to soup mixture.
8. Ladle soup into bowls and garnish with parsley.

Servings 4
Prep time: 10 mins
Cook time: 30 mins.

Bone Broth-Rosol

Smell, taste, enjoy. Be mindful of the food you eat.