Let's Talk about Umami!!!
⏲️ Prep Time: 10 minutes Cooking Time: 1 hour Serves: 4
1 lb. mushrooms (Baby Bella, Cremini, Button), cut into thick slices
1 Tbsp. olive oil
3 Tbsp. butter
1 small onion, chopped
1 Tbsp. flour (all-purpose or gluten-free)
2 Tbsp. Ocean's Balance Kelp Purée
2 cups chicken or vegetable broth
2 cups milk
2-3 Tbsp. heavy cream
Salt & Freshly ground pepper
Melt butter in a soup pot, then add oil. Cook onions in butter/oil combination over medium heat until soft, about 5-7 minutes.
Add mushrooms and a dash of salt and stir to combine. Cover pot and let the mushrooms sweat for about 7 minutes. Stir in flour, let cook one more minute.
Add Kelp Purée, broth and milk. Bring to a boil, then lower heat and simmer for 20 minutes.
Using an immersion blender, blend soup until it is thick and smooth. Stir in cream. Season with salt and pepper. For added flavor, top with additional sliced mushrooms that you have cooked in butter until crisp, and/or a swirl of truffle oil.
Delicious with a crispy baguette and a creamy cheese like Taleggio.