Creamy Portobello and Onion Soup
1/2 cup butter, divided
1 pound sliced portobello mushrooms
1 large onion, chopped
1 sprig rosemary
1 sprig thyme
1 bay leaf
1/3 cup flour
2 cups heavy cream
4 cups chicken broth
Salt and pepper to taste
- Remove rosemary and thyme from stems; discard the stems.
- In a large stock pot over medium heat, add half the butter, mushrooms, onion, rosemary, thyme, and bay leaf. Sauté all together until tender, about 15 minutes. Remove the bay leaf.
- Add remaining butter and flour; stir until blended.
- Increase heat to medium-high. Slowly add cream and broth. Bring to a boil, stirring frequently until thickened.
- Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.
- Note: Freezing soups with cream can cause it to take on a grainy consistency. You can always make it without the cream for now, and then add it once it’s time to reheat. (Coconut milk holds up a little better than cream, but we will recommend waiting to add it until after you’ve defrosted the soup.)