I’m a mushroom girl….

Cream of Mushroom Recipe:

Ingredients:

16 oz sliced Baby Bella Mushrooms

1 diced Onion

4-5 minced Garlic Cloves

3 tbsp Butter

2 tbsp Flour

⅓ cup White Wine (optional: substitute with water)

1 cup Heavy Cream

3 cups of Chicken Broth

½ tsp dried thyme

½ tsp paprika powder

¼ tsp Cayenne powder

Salt & Pepper

Directions:

Add butter and 1 tbsp of cooking oil to a large pot over medium-high heat. Sauté the onion for 2-3 minutes until translucent. Add the garlic and sliced mushrooms (do not add salt) and cook until the mushrooms are lightly browned and fully cooked.

Pour in the wine to deglaze the pan, cooking for 3 minutes. Add the seasonings and sprinkle in the flour. Mix well and cook for an additional 3 minutes, until the flour is fully incorporated. Pour in the chicken stock and bring to a boil.

Reduce the heat to medium-low, cover, and let the soup simmer for 15-20 minutes. Add the heavy cream and simmer for another 5 minutes. Season to taste and enjoy!

Optional: Blend all or half of the soup for a less chunky texture. An immersion blender works great for this!