Ingredients

Scale

1 teaspoon olive oil
1 teaspoon butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 – 3 cloves garlic, peeled & chopped
8 oz. mushrooms, chopped (about 3 cups)
1/4 cup whole wheat flour (or for a gluten free soup, use tapioca flour)
3 cups chicken or vegetable broth
1 bay leaf
2 oz. Greek cream cheese (cold) – or Neufchatel
2 oz. Gorgonzola (or blue) cheese (cold)
1/2 – 2/3 cup low fat milk or fat free half & half (cold)
1/4 cup ale (I used New Belgium Snow Day Winter Ale)
Salt and freshly ground pepper, to taste if desired

Instructions

In a soup pot, heat the oil and butter over medium heat. Add the onion, celery, carrot and garlic and saute until the onion is soft and translucent. Stir in the mushrooms, cover and cook for about 10 minutes, uncovering to stir relatively frequently.
When the mushrooms are nice and tender, stir in the flour, then the broth. Add the bay leaf. Cook for about 15 minutes or until the mixture thickens a bit.
Pour the soup into a blender and add the cheeses and milk or half & half. Cover and carefully blend until smooth, taking care blending the hot soup.
Return the soup to the pot and stir in the ale. Taste and add salt and/or pepper if desired. Enjoy while it’s hot!

Notes

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

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