Cream of mushroom soup

mushroom soup

We threw a dinner party for the kids last night – completed with a Descendants-theme menu, silverware, individual flowers, and a crew of diligent servers (aka. parents). They had a blast. How did we know? Because they left us some big fat tips!

Below is one of our main courses: The Isle of the Lost.

Descendants 6 menu

Cream of mushroom soup

For 6 servings

(Adapted from Chef Jose Avillez’s Cantinho Do Avillez)

2 lbs button mushrooms (rinsed, sliced)
1/2 onion (chopped)
5 garlic cloves (chopped)
200 ml heavy cream
Salt, pepper

  1. In a large saucepan, heat 2 tbs olive oil and fry chopped onion and garlic until fragrant.
  2. Add sliced mushrooms (and more olive oil if needed), and fry until golden brown.
  3. Cover the mushrooms with water and bring to boil.
  4. Simmer the soup uncovered for about 45 minutes.
  5. Remove from the heat.
  6. Use a handheld blender to blend the mushrooms until smooth.
  7. Season with salt and pepper to taste.
  8. Add heavy cream and mix well.
  9. Serve hot.