Cream of Mushroom Soup Recipe
Don't pop open that can! Make this creamy soup and serve with freshly baked bread and butter. Great for lunch or dinner on a cold winter day. You can also use this in casseroles or as a pasta sauce.
1/2 cup organic, raw butter
1 medium organic sweet onion, chopped
2 pounds organic button mushrooms, sliced
4 cups homemade beef broth (or vegetable if vegetarian)
2 cups raw heavy cream
1/3 cup non-gmo corn starch (or arrowroot flour)
freshly ground pepper
unrefined sea salt
In a large pot melt the butter over medium heat.
Add in the chopped onions and cook for 5 minutes.
Add in the sliced mushrooms, stir well, and put the lid on.
Cook 10 minutes until the water has come out of the mushrooms and they are becoming soft.
Take the lid off and cook for 10 more minutes.
Add in the beef broth and simmer another 10 minutes.
Mix the corn starch together with the cold cream. Add to the soup.
Bring the soup just to a boil, stirring frequently, until it thickens.
Using an immersion blender (or regular blender in batches), blend until creamy with a few mushroom pieces left - you don't want to completely cream it.
Salt and pepper to taste.