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Loaded Creamy Mushroom Soup

Natasha Bull, Salt & Lavender
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Chives, Fresh

6 cloves

Garlic

1 dash

Herbs de provence

16 oz

Mushrooms, assorted

1

Onion, medium

1

Parsley, Fresh

1

Pea shoots

4

Portobello mushrooms, large

5

sprigs Thyme, fresh

4 cups

Vegetable broth

1

heaping tbsp Dijon mustard

1/8 tsp

Cinnamon, ground

1

Salt & pepper

1

Truffle oil

1

Baguette

2 tbsp

Butter

1 cup

Heavy/whipping cream

1

Parmesan cheese

1

Splash Sherry or dry white wine