An earthy and robust flavor, you’ll be pleased how quickly this deeply satisfying mushroom and watercress soup recipe comes together.

3 tablespoons butter
½ pound fresh mushrooms, chopped
1 large sweet onion
2 bunches watercress, washed, chopped
4 cloves garlic, chopped
1 quart chicken stock or 2-14 ounce cans chicken broth
Salt and pepper
¼ cup heavy (whipping) cream

On medium heat, melt the butter and add the mushrooms and onions. Sauté vegetables until soft and mushrooms are giving up their juices, about 5 minutes. Add the garlic and watercress and sauté for 10 minutes, until the watercress has become very limp. Remove from heat, add ½ of the stock.

Transfer vegetables and stock to a blender, or use a hand blender in the pot. If using a container blender, be aware that the hot contents will cause the lid to rise when the steam vents. Before starting the machine, place the lid on loosely and cover with a towel so that you can hold the lid in place without being burned when you start the machine. If using a hand blender in the pot, go slowly and avoid splashing the hot contents.

Once thoroughly pureed, return the soup to the pot. Take care to keep the heat very low as this thick soup will bubble and sputter. Add the remaining stock, salt and pepper. Just before serving, finish by stirring in the cream.

If you have them on hand, chopping and roasting a of pecans makes a pretty delicious garnish to sprinkle on top.

TIP: this soup is the best way I’ve found to use mushrooms that have seen better days.

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