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Portabella Mushroom Soup

  • Prep Time: 30m
  • Cook Time: 45m

Ingredients

  • 4 tbsp. salted butter, divided
  • Freshly cracked black pepper, to taste
  • 1 c heavy cream
  • 1/2 c half and half
  • 1/2 c whole milk
  • 2 tsp. chicken base
  • 2 tbsp. all-purpose flour
  • 3/4 c green onions, diced
  • 2 c portabella mushrooms, cleaned and diced
  • Water, as desired

Instructions

  1. Melt 1 tablespoon of butter in a soup pot. Sauté the mushrooms and onions in the melted butter.
  2. In a separate pot, melt the remaining butter and add the flour, whisking constantly until a roux forms. Turn down the heat to low and stir occasionally.
  3. In a liquid measuring cup, mix the chicken base and milk.
  4. Turn the heat back to medium and add the chicken-base mixture to the roux, stirring constantly until it thickens. The roux will be thick.
  5. Add the roux, half & half, and heavy cream to the mushrooms and onions in the soup pot.
  6. Cook on low heat for 35 to 40 minutes, or until the soup thickens. Serve hot. If the soup becomes too thick, loosen with water.
  7. For a variation, try adding your favorite sausage!