Step 1

In a large pot, heat butter and olive oil

Step 2

On medium high heat, add lobster mushrooms

Step 3

Cook until all water is evaporated and mushrooms begin to brown

Step 4

Add shallots, carrots, celery, garlic and onions and cook until vegetables are lightly brown, about 15 minutes

Step 5

Add tomato paste and combine

Step 6

Season with salt & pepper

Step 7

Add vodka to the pan to deglaze, scraping up browned bits

Step 8

Tie the parsley & thyme in to a bundle and add to pot with bay leaves, wine and stock

Step 9

Bring to a simmer and cook for 1 hour until mushrooms are tender

Step 10

Puree the soup in a blender until smooth

Step 11

For extra smoothness, strain through a sieve

Step 12

Return puree to the pot and add heavy cream

Step 13

Simmer 5 more minutes, but do not boil

Step 14

Check seasonings and serve

Step 15

Sprinkle with chopped parsley

Step 16

You’d swear there was lobster in there

Step 17

Related Blog Post: Lobster Mushrooms