If your soups taste extremely basic, the cheapest and easiest way to level them up (without buying a bunch of intimidating spices) is to brown your butter before you begin. The intense flavor of that butter will stretch the mileage of your onions, garlic, and any other flavors you’re adding to the pot.
This soup is mushroom, but if you combine brown butter and parmesan, any and every soup you make will be noticeably better. Just keep a close eye on it and don’t let the butter burn. It’s ready as soon as it starts to smell nutty and delicious.
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Cooktop Cove
Brown butter mushroom
3
5 minutes
25 minutes
30 minutes
1 stick salted butter
2 pounds mushrooms, sliced
1 medium onion, minced
2 cups vegetable stock
1/4 cup parmesan cheese, grated
Chopped parsley
Place the butter in a stainless steel saucepan over a medium-high heat until melted. Reduce the heat to medium and stir/swirl regularly for 2-3 minutes, or until the milk solids have browned and the butter has a nutty smell.
Add the mushrooms and sauté 10 minutes. Add the onion and sauté an additional 2 minutes. Add the vegetable stock and and bring to a boil. Simmer for 20-25 minutes.
Using an immersion blender (or a regular high-speed blender), blend the soup until very smooth. Ladle into bowls, top with parmesan cheese and chopped parsley, and serve immediately.
