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 and ENJOY !!!







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