Cream of Mushroom Espresso Soup

The mushroom soup!  Creamy, with rich and deep flavor.


2 large onions, chopped

1/4 cup olive oil

About 10 ounces baby portabella mushrooms, sliced thin

4 tablespoons butter

4 cups beef stock (or vegetable stock if you're a vegetarian)

3 tablespoons tomato paste

2 tablespoons instant espresso powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

1 teaspoon grated nutmeg

1 cup heavy cream



In a large pot, saute onions in olive oil over medium-low heat until soft and tender.  Puree in a food processor.  Set aside.

In same pot, melt butter and saute mushrooms over medium heat until tender.  Return onion puree to pot.  Add stock, tomato paste, espresso, salt, pepper, sugar and nutmeg.  Bring to a boil, reduce heat and simmer 10 minutes.  Turn heat off and stir in cream.  Serves 6.