Creamy Mushroom Soup

• Cuisine
  • American
• Course
  • Main Course
  • Soup
• Suitable for Diet
  • Vegetarian
• Tags
  • Dairy
  • Soups
  • Vegetarian
  • Veggie Fresh
  • Veggies

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