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Categories:Viewed: 6 - Published at: a year ago
Ingredients
- 3 whole Portabello Mushrooms
- 1/4 cups Butter
- 1 quart Heavy Cream
- 1 teaspoon Kosher Salt
- 1 teaspoon White Pepper
- 2 Tablespoons Cornstarch, If Needed
- Parsley, For Garnish
Method
- Chop mushrooms into bite-sized pieces. I leave the gills on if the mushrooms are fresh.
- Melt butter in a large saucepan and saute the mushrooms until soft. Slowly add heavy cream (you can use half & half for a lighter flavor) and mix thoroughly. Slowly heat to a soft, rolling boil. Add salt and pepper to taste, garnish with parsley. If you need a thickener, you can add 2 Tablespoons of Cornstarch (make sure to dissolve it in a bit of tap water before adding to the soup). Then mix it into the soup until the soup reaches your desired thickness.
- And serve!
