Times

Prep time: 10
Cook time: 25
Ready time: 35 min

Servings

6 as a starter or 2 as a main

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion, diced (about 1/2 cup)
2 cloves garlic, minced
3 cups sliced cremini mushrooms
2 cups Manischewitz All Natural Vegetable Broth
1/2 teaspoon kosher salt
1/4 cup heavy cream

Directions

Heat olive oil in a medium sized pot over medium heat. Add onions and sauté 5 minutes or until onions begin to soften. Add garlic and mushrooms and sauté 1 to 2 minutes or until fragrant and slightly wilted. Add broth and bring to a boil. Reduce to a simmer and cook 15 to 18 minutes or until mushrooms are tender.
Carefully transfer soup to a blender or food processor and blend until smooth, about 5 minutes. Season with salt and add heavy cream. Pulse a few times to combine and serve immediately or return to pot and warm over low heat until ready to serve.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.