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Prep time: 15 min         Cook time: 40 min          Makes: 6 servings

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Over the last couple of years I have grown to absolutely love mushrooms.  I had my first ever shiitake mushrooms last year and since then I can’t get enough!  Mostly I use cremini or white since they are most readily available but I am slowly getting into more creative types.

This soup is so flavourful and can be used for more than just drinking.  The day I made this one I then used it to cover a chicken breast and bake it and serve it with rice.  You could use it with a bowl of pasta and make a primavera type of dish.  There are so many options!

What you’ll need:

4 cups sliced mushrooms
1/4 cup butter
2 tablespoons olive oil
1 medium sized onion, diced
3 cloves garlic, crushed
2 tablespoons flour
1 cup cream
4 cups vegetable stock

What you’ll do:

Saute the onion with the butter and oil until tender.  Add garlic and saute for another minute.

Add mushrooms and a pinch of salt.  Cook for about 5 minutes so the mushrooms release their water.

Add flour and cook for 2-3 minutes on low temperature so the flour is cooked through.

If you like reserve a few mushrooms for garnish later.

Pour in vegetable broth and bring to a small boil.  Simmer for 30 minutes.

Use a hand mixer or blender to blend the mixture until it’s a smooth consistency.

Add the cream and salt and pepper to taste.

Garnish with mushrooms and serve hot.

Yumbo!

*If you like a less creamy soup, reduce the amount of cream by half.

**I also topped my leftover bowl with crispy crumbled bacon and it was super tasty (I mean, can bacon actually hinder a dish?  I think not).