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Ingredients

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

Directions:

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.)