Creamy Mushroom Soup

Creamy Mushroom Soup

Getting Started

What You'll Need

  • 4 tablespoons Butter
  • 4 tablespoons Extra virgin olive oil
  • 2 ½ cups portabella mushrooms
  • 2 ½ cups cremini mushrooms
  • ¼ cup chopped leaks
  • ¼ cup chopped sweet onion
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • 6 cups low sodium beef broth
  • 2 Bay leaves
  • 1/8 cup corn starch
  • 1/8 cup icy cold water
  • 1 cup cream
  • 1 cup half & half

Method

1

Melt butter and oil together and saute the mushrooms until soft add the leaks, onions, seasonings and stir.

2

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

3

Remove from heat and puree the mixture till semi smooth (leaving some chunks of mushrooms)

4

Mix the cornstarch and cold water together and set aside

5

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken