Prep time
Cook time
Total time
Serves: 6-7 cups
Ingredients
- 2 Tbsp butter
- ½ lb portobello mushrooms
- ¼ lb shiitake mushrooms
- ¼ lb oyster mushrooms
- 1 med. Vidalia onion
- 3 Tbsp flour
- 5 cups vegetable stock (or chicken stock)
- 1½ Tbsp minced sage
- 1 bay leaf
- Salt
- Fresh cracked black pepper
- ½ cup heavy whipping cream
Instructions
- Preheat a soup pot over medium heat.
- Slice onion and mushrooms.
- Melt butter in the pot and add onions. Cook onions until transparent.
- Add mushrooms and cook, stirring occasionally, for about 10 minutes.
- Sprinkle flour over mushrooms and onions and stir well.
- Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
- Add bay leaf and sage. Add salt and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
- Take out the bay leaf.
- Stir in heavy cream and cook for a couple more minutes.
- **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.**
Notes
Recipe
from Lyuba @ willcookforsmiles.com All images and content are copyright
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