Cream of Mushroom Soup

Mushroom Soup

Ingredients:

·      2 TBSP butter

·      1 small onion, diced

·      3 TBSP flour

·      ¼ tsp dried oregano

·      1/8 tsp cayenne pepper

·      ½ tsp pink salt

·      ¼ tsp black pepper

·      3 ¾ cups chicken broth

·      1 pound mushrooms (I used a combination of portobello, cremi, and shiitake), chopped

·      1 bay leaf

·      ½ cup heavy cream

Directions:

1. In a large pot, melt butter.  Add diced onion and sauté until onion is soft and translucent.

2. Stir in flour (I used gluten free).  Continuing stirring to blend well.  Add remaining seasons.  Stir to combine.

3. Add chicken broth.  Use whisk to smooth out any clumps.

4. Add chopped mushrooms and bay leaf.  Heat until thoroughly hot.

5. Reduce to low and continuing simmering for 30 minutes.  

6. Remove bay leaf.

7. Using an immersion blender, gently blend soup taking care of any large pieces.

8. Add cream and serve.