Cream of Mushroom Soup

By Stephanie

So if you are like me and TOTALLY carb loaded this weekend….and now feel like BLECH….make some super yummy cream of mushroom soup!  Great in recipes, by itself or try my variation.  You will totally thank me!! 

Cream of Mushroom Soup

Makes about 3 cups

2 cups mushrooms (any kind but I had button and baby bellas)

1/2 onion diced small

2 cups beef stock (pork, chicken or vege stock also work)

2 Tbsp. butter

2 Tbsp flour

salt and pepper

1/4 tsp rosemary

1 bay leaf

1/2 cup heavy cream (or sour cream)

Melt the butter in a large sauce pan.  Add in the mushrooms and onions.  Salt and pepper them.  Cook over medium heat for 5-6 minutes until onion is translucent and mushrooms are dark and about half original size.  Add in flour and rosemary for 1-2 minutes.  Slowly add in stock, stirring constantly.  Add in bay leaf and turn down to simmer for 5-10 minutes.  Add in cream and serve. 

Variation:

Add in 2 Tbsp green chilies and 1 cup shredded chicken breast.  Top with shredded cheddar cheese.  Great on a cold day!!