Mushroom Soup
a deliciously creamy mushroom soup that is ready in minutes and is healthy and filling.
Servings: 4 servings
Ingredients
- 1/2 medium onion
- 2 teaspoons minced garlic
- 1 tablespoon butter or oil
- 16 oz mushrooms cut I used baby portabella mushrooms cut into quarters
- 3 cups chicken broth or water and chicken bouillon
- 1 cup milk or heavy cream or milk alternative
- 2 tablespoon cornstarch
- salt and pepper
Instructions
- In a medium saucepan (3-4 quart) on medium heat saute the onion and garlic with butter, cook for 1 minute.
- Add in the mushrooms and chicken broth.
- Bring to a simmer.
- Mix cornstarch with milk, and slowly pour into the simmering broth.
- When the soup comes to a simmer again, turn the soup off.
- Add salt and pepper to taste.
- Puree the soup with an immersion blender (or food processor or blender)
- and serve.
- Top with croutons, grated cheese (Romano cheese) green onions, or bacon.