Cream of Mushroom Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

• 2 tsp. olive oil
• 1 medium onion (diced)
• 2 lbs. crimini mushrooms (sliced)
• 1/2 ounce dried mushrooms (blend into powder)
• 3 Tbsp. white flour or garbanzo flour
• 2 cups no salt added vegetable stock
• 1 cup water
• 1/8 tsp. dried tarragon
• 1/4 tsp. salt
• fresh ground black pepper to taste
• 2 ounces semi-soft goat cheese

Place the olive oil in a medium skillet over medium high heat.

Add the diced onions and cook for 5 minutes. Stir frequently.

Add the sliced mushrooms and cook until the mushrooms are well browned (about 20 minutes). Stir frequently.

Add the mushroom powder and cook for about two minutes. Stir frequently.

Sprinkle the flour over the mushrooms and fold together gently to incorporate the flour and keep it from forming clumps.

Slowly add the vegetable stock and water while stirring.

Add the tarragon and salt and stir gently as the soup thickens..

Reduce the heat to medium low and simmer for 5 minutes. Stir frequently.

Remove from the heat and let the soup cool for about 10 minutes.

Place in a blender with the black pepper and goat cheese and puree until smooth.

Reheat and serve.