Mushroom Soup
Serves 4
(chopped)
1 small onion (diced)
2 cloves garlic (minced)
2 sprigs thyme (leaves)
2 Tbsp. parsley
(chopped)
2 quarts chicken stock
1 C heavy cream
1 tsp. paprika
1/8 tsp. ground nutmeg
Salt & pepper to taste
4 1"x1" slices pecorino
Sauté garlic, onion, and
mushrooms in large pot.
Once golden, add
thyme, parsley, chicken
stock, paprika, and
nutmeg. Simmer 15
minutes; remove;
puree. Return to pot; boil.
Add cream, reduce for 5
minutes. Season with salt
and pepper; keep warm.
Assemble: sauté
remaining mushrooms
(caps only); season.
Divide soup into four
bowls; add a slice of
pecorino in center of
each; top with mush-
rooms. Serve.