Soups
Mushroom and Sage Cream Soup
The perfect first course when you're in the mood for a fancier version of breakfast for dinner. From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.
Photo by Brandon Alms
From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.
Serves 6
Ingredients
1 tablespoon olive oil
½ pound mushrooms, sliced
1 medium yellow onion, diced
½ cup Kikkoman soy sauce
½ tablespoon rubbed sage
1½ quarts heavy cream
To prepare
Heat the olive oil in a deep saucepan and add the mushrooms and onion. Sweat mushrooms and onion over medium heat so they release their liquids and continue for a few minutes more.
Add the soy sauce and sage and reduce liquids by about half over a gentle heat.
Add heavy cream and heat to a gentle simmer.
Simmer for about 10 minutes then serve.
Add the soy sauce and sage and reduce liquids by about half over a gentle heat.
Add heavy cream and heat to a gentle simmer.
Simmer for about 10 minutes then serve.