The Best Mushroom Soup

• Vegetarian

• Produce

  • 1 Bay leaf
  • 1/4 lb Oyster mushrooms
  • 1/2 lb Portobello mushrooms
  • 1 1/2 tbsp Sage
  • 1/4 lb Shiitake mushrooms
  • 1 Vidalia onion, med.

• Canned Goods

  • 5 cups Vegetable stock

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 3 tbsp Flour
  • 1 Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy whipping cream

Found on willcookforsmiles.com

Description

Ingredients

• 2 Tbsp butter
• ½ lb portobello mushrooms
• ¼ lb shiitake mushrooms
• ¼ lb oyster mushrooms
• 1 med. Vidalia onion
• 3 Tbsp flour
• 5 cups vegetable stock (or chicken stock)
• 1½ Tbsp minced sage
• 1 bay leaf
• Salt
• Fresh cracked black pepper
• ½ cup heavy whipping cream

Directions

• Preheat a soup pot over medium heat.
• Slice onion and mushrooms.
• Melt butter in the pot and add onions. Cook onions until transparent.
• Add mushrooms and cook, stirring occasionally, for about 10 minutes.
• Sprinkle flour over mushrooms and onions and stir well.
• Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
• Add bay leaf and sage. Add salt and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
• Take out the bay leaf.
• Stir in heavy cream and cook for a couple more minutes.
• **Blended option: you can also make this soup smooth instead of chunky by blending the mixture before adding heavy cream. Just transfer the entire content of the pot into a blender (remember to take out the bay leaf first) and pulse until all smooth. Pour the mixture back into the pot and stir in heavy cream. Cook for a couple more minutes.**