It is cold and grey in New York City, therefore, I am serving up a delicious mushroom soup recipe.

Additionally, the new crop of NYC restaurants are uninspired or tiny and ridiculously difficult to secure a reservation…expend your energy on making a fabulous, inexpensive, easy to prepare soup that you will be able to garner multiple meals from.

Mushroom Soup Ingredients:

2 lbs. of mushrooms. I buy a melange of mushrooms including Porcini, Oyster, Baby Bella, Shitake, etc.

1 large sweet or yellow onion diced

1 Shallot sliced

1 16 oz box of low sodium Vegetable Broth

1 can Cannellini Bean drained and rinsed thoroughly

1 Parmesan rind

1/4 cup dry White Wine

Ground Black Pepper to Taste

Kosher Salt to Taste

Avocado Oil

Soup Preparation

Rinse Mushrooms and allow to briefly dry

In a large soup pot cover the bottom with Avocado Oil, Kosher Salt and Pepper and let heat up.

Add mushrooms which will most likely fill the pot.

Let sit under medium flame untouched for 4 minutes.

Stir and allow to cook for additional 20 minutes. As they cook the mushrooms will generate a lot of liquid and then naturally absorb as they cook down. The goal is browned and caramelized liquid free mushrooms.

I usually remove 1-2 tablespoons of mushrooms to use as a garnish.

Add the Onion and Shallot and stir frequently until onions have softened. It takes about 10-15 minutes.

Add the 1/4 cup white wine and toss in a Parmesan rind.

Toss in the drained and washed Cannellini Beans. Cook and stir for 2 minutes.

Add the Vegetable broth and cook until it starts to bubble. Reduce heat  for another minute or 2 and then turn off.

Grab your Emulsifier and blend the mixture. I like a chunky not smooth texture. If you do not have an emulsifier than place mixture in a blender and blend until desired consistency.

Serve and garnish with reserved cooked mushrooms and top with freshly grated Parmesan.

Soup is ready for consumption!

Enjoy a fabulous bowl of soup.

Serves at least 6.