Ingredients:

24 oz of Baby Portobello Mushrooms, cleaned, destemmed and sliced

½ medium sweet yellow onion, medium diced

1 Tbsp. plus 1/4 cup Olive Lucy Wild Mushroom & Sage Olive Oil

1 quart low sodium vegetable stock

1 Tbsp. Olive Lucy Sherry Reserve Vinegar

1 Tbsp. sherry

Tahini (optional)

Pinch of dill (optional)

 

Directions:

Clean, destem and slice the mushrooms and set aside. Dice the yellow onion and set aside. Heat a large Dutch oven/soup pot with 1 Tbsp of the Wild Mushroom & Sage Olive Oil and add mushrooms. Let brown over medium heat, stirring occasionally so they don’t burn to the bottom of the pan. Add in the onion and continue to sauté until the onions soften. Next add in the 1 Tbsp of Sherry Reserve Vinegar. Let cook for a minute or two then add the quart of low sodium vegetable stock. Bring to a boil and let simmer for 15-20 minutes to help reduce the stock and concentrate the flavor. In the last 5 minutes, add the Sherry and let cook for another 5-10 minutes.

Turn off heat and pour soup into a blender. Put the lid on and start the blender on low. Slowly turn it up to medium. Through the small opening in the blender lid, carefully drizzle in the ¼ cup of Wild Mushroom and Sage Olive Oil and blend until it’s a creamy consistency.

Finish with a drizzle of Tahini and pinch of dill.

Serve with crusty bread or soup croutons.

Serves 4

© 2019, Olive Lucy Gourmet Foods LLC. Photo Credit: Rishona Myers, 2019.

 

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