Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Butter
  • 16 ounces Mushrooms (finely diced)
  • ¼ teaspoon Onion powder
  • ¼ teaspoon Garlic powder
  • 2 cups Heavy Cream
  • 1/4 cup Chicken broth
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Instruction

  • Add the butter to a skillet over medium heat and let it melt.
  • Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.
  • Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms (don't worry about being exact) from the pan setting them to the side.
  • Pour the heavy cream into the skillet and then use an immersion blender to puree the soup.It's ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.
  • Continue to cook for 15-20 minutes or until soup has thickened.
  • Serve or store in an airtight container in the refrigerator or freezer for later.