Mushroom Soup

  

Ingredients:

• 2 Tbsp butter
• 1/2 lb portobello mushrooms
• 1/2 lb shiitake mushrooms
• 1/2 lb oyster mushrooms
• 1 onion
• 3 Tbsp flour
• 5 cups vegetable stock or chicken stock
• 1 1/2 Tbsp minced sage
• 1 bay leaf
• 2 tsp garlic powder
• Salt
• Fresh cracked black pepper
• 1/2 cup heavy whipping cream

 

Preparations

 Slice onion and mushrooms thinly. Preheat a Dutch oven or another soup pot over medium heat. Melt butter in the pot and add onions. Cook onions until golden brown. 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, minced sage, garlic powder, 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.

NOTE- you may use whatever mushrooms is easily available to you. 

 

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