Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 teaspoons bacon fat or olive oil; 3 cups chopped mushrooms; 2/3 cup chopped onion; 2/3 cup chopped celery; 2/3 cup chopped carrot; 4 – 6 cloves garlic, peeled & chopped; 2 cups chicken or vegetable broth; 1 – 2 small bay leaves; 4 oz. Greek cream cheese (or Neufchatel)

Ingredients

Scale

2 teaspoons bacon fat or olive oil
3 cups chopped mushrooms
2/3 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
4 – 6 cloves garlic, peeled & chopped
2 cups chicken or vegetable broth
1 – 2 small bay leaves
4 oz. Greek cream cheese (or Neufchatel)

Instructions

Heat a medium saucepan over medium heat. Add the bacon fat or olive oil, then the mushrooms, onion, celery, carrot and garlic. Saute for several minutes or until the onion is soft & translucent.
Add the broth and bay leaf, bring to a boil, then reduce heat to a simmer and cook uncovered for about 10 – 15 minutes or until all the veggies are very tender.
Remove the bay leaf and pour the soup into a blender. Add the cream cheese and blend until smooth. Add a bit of milk, if desired, if the soup is too thick. Add salt & fresh ground pepper to taste.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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