Mushroom Chive Soup

| 6/1/2015 12:15:00 PM

Blooms and SpoonsIf you’ve ever grown chives, you know how they reseed and turn up in the most interesting places … like in the gravel driveway or the lawn or that little crevice by the deck. And you know that you will always have more than enough for meals, especially if you’re just using them as garnish. Why not try making them part of the main course or starter? This quick, tasty soup will help you do just that!

Mushroom-Chive Soup

2 tablespoons butter
10 crimini mushrooms, scrubbed and sliced
2 cloves garlic, peeled and minced
1 shallot or small onion, peeled and diced finely
1 cup chives, washed and chopped into 2-inch pieces
4 cups beef or vegetable broth
2 tablespoons fresh parsley, chopped. divided
2 tablespoons Parmesan cheese, shredded, divided

In a large saucepan, melt butter. Add mushrooms, garlic and shallot, and gently saute. Add chives and broth and bring to a boil. Reduce heat to medium-low and cook for 10 minutes. Remove from heat, ladle into bowls, and top each bowl with 1 tablespoon parsley and 1 tablespoon Parmesan cheese. Serve with fresh crusty bread. Yields 2 large bowls (or 4 small). 


Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters