Prep Time: 10 minutes
Cooking Time: 2 hours 30 minutes
Servings: 4
Ingredients:
1 pound mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
1 onion, chopped
2 garlic cloves, minced
4 cups chicken or vegetable stock
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper, to taste
Chopped fresh parsley or chives, for garnish
Directions:
Preheat the sous vide water bath to 180°F (82°C). In a mixing bowl, combine the sliced mushrooms, chopped onion, minced garlic, chicken or vegetable stock, heavy cream, butter, olive oil, salt, and pepper.
Mix the ingredients until well combined.
Transfer the mixture to a sous vide bag and seal it.
Place the bag in the preheated water bath and cook for 2 hours 30 minutes. Remove the bag from the water bath and let it cool for a few minutes after 2 hours and 30 minutes have passed.
Transfer the ingredients to a blender or food processor after opening the bag. Smooth out the mixture with a blender.
Once again, add the pureed mixture to a saucepan and cook it until thoroughly heated.
Warm mushroom soup should be served in separate bowls and topped with chopped fresh chives or parsley.
Take pleasure in your tasty sous vide Mussel Soup!