Creamy Mushroom Soup

This is a favorite for our family and after receiving numerous requests for the recipe after I mentioned it last week I decided to share it with you today.

 

Creamy Mushroom Soup

1 lb portobello mushrooms, chopped
1 medium onion, minced
2½ Tbsp butter
3 Tbsp flour
1 small bay leaf (or half of a regular sized)
1 tsp salt
½ tsp black pepper
2 tsp parsley flakes
pinch of thyme
2 cups chicken broth
2 cups heavy cream
1 cup milk

I like using a cast iron skillet to make this soup, but any saucepan will work as long as it's  big enough.

Start by cleaning the mushrooms and chopping them, mince the onion and then melt the butter and add the mushrooms and onions. Sauté until  onions are translucent and mushrooms are tender. Remove from heat as you sprinkle flour over your mushrooms and stir until flour is absorbed. Return to heat add chicken broth and whisk until thoroughly mixed. Add bay leaf and the other spices. Bring to a simmer and add cream and milk. Return to a simmer and allow to simmer merrily for about one minute. Remove bay leaf and it's ready to be served and enjoyed!