The Best Mushroom Soup

Vessel, maybe it's not "officially" a unheated weaken, but it is at my shelter. We've been hit and we've been hit cruel. Slight man and I can't get over an plaguy passionless for two weeks now. It's been hot tea and soup for us every day. You can imagine that the assonant chicken noodle can get quite wearying after having it two days in a row. That's why I've been mixing business and pleasure and making a distinguishable soup for us every other day.

My younger man's dearie soups are Food E Figiole and Stuffed Shrub Soups and I compassion me many Spicy Meatball and Gnocchi soup. Along with those, I had to motion in classics equivalent Fowl Noodle and this Creamy Mushroom Soup. Let me bowman you, this cloud soup is the unsurpassable. My line and I might be a minuscule partial but when my mom told me she dear it, I cognize it moldiness be correct. My mom is quite picky when it comes to content, being a chef herself, so her kudos roughly what I create goes a yearlong way.

Ingredients

• 2 Tbsp butter

• 1/2 lb portobello mushrooms

• 1/4 lb shiitake mushrooms

• 1/4 lb oyster mushrooms

• 1 med. Vidalia onion

• 3 Tbsp flour

• 5 cups vegetable stock or chicken stock

• 1 1/2 Tbsp minced sage

• 1 bay leaf

• Salt

• Fresh cracked black pepper

• 1/2 cup heavy whipping cream

Instructions

1. Preheat a soup pot over medium heat.
2. Slice onion and mushrooms.
3. Melt butter in the pot and add onions. Cook onions until transparent.
4. Add mushrooms and cook, stirring occasionally, for about 10 minutes.
5. Sprinkle flour over mushrooms and onions and stir well.
6. Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
7. Add bay leaf and sage. Add salt and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
8. Take out the bay leaf.
9. Stir in heavy cream and cook for a couple more minutes.
10. **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.**

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