Mushroom Soup

I love soup! I don’t know if it is because it is so warm and comforting or if it is because it is very easy to make - I just know I love it anyway it comes!

My husband and I love mushrooms so when I found them on sale recently at the grocery store I knew I needed to create a yummy soup. One of my favorite things about creating soup recipes is that you really don’t need a recipe - you can create as you go - adding or subtracting ingredients to suit your own taste.

Here is my very simple & satisfying recipe:

1 small finely diced onion

4-8 cloves of finely minced garlic - use as much or as little as you like

2 tablespoons of olive oil

2 tablespoons of butter

2 diced potatoes

4 cups of thinly sliced mushrooms*

4 cups of chicken stock

1 cup of whole milk

1 cup of heavy cream

¼ teaspoon dried thyme

Salt and pepper to taste

1. In a medium sized pot saute the onions and garlic in the olive oil until softened.

2. Add the chicken stock and the potatoes and cook until the potatoes are tender.

3. Using an immersion blender, blend the onions, garlic, and potatoes until smooth.

4. In a skillet, melt the butter and add the mushrooms, cooking them until they are nicely browned.

5. Add the mushrooms to the blended soup, along with the milk, cream, and thyme. Heat over low until warmed through.

6. Taste for salt and pepper, adding more as needed.

*I used 2 - 8 ounce containers of button mushrooms because they were on sale but you can use whatever you want.

Look at these beauties!