Mushroom Chive Soup

Reader Contribution by Sheryl Normandeau
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If 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). 

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