Mushroom and Sage Soup 1/2 Stick of Unsalted Butter 1 medium onion, diced 1 1/2 pounds of Cremini or Baby Bella Mushrooms, chopped 4 cups of Chicken Broth 1/4 cup of all-purpose flour 3 Sage Leaves, minced Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat melt butter then add diced onions with a pinch of salt & pepper and cook onions until nice and translucent about 5 mins. Then add the chopped mushrooms, sage and cook until softened about 7 mins. 2. Stir in the flour with mushrooms and onions until fully combined and cook for 1 minute. 3. Slowly whisk in 1 cup of the chicken broth until fully combined then add the final 3 cups. Turn heat to high and bring broth to a boil, then reduce heat to medium low and simmer covered stirring a few times for about 12 minutes. 4. Remove pot from heat and blend soup using an immersion blender adding salt & pepper to taste and 1 cup of water to thin out if needed. Serve in bowl with some rustic bread an...