Cold Texas = Market Mushroom Soup

One of my favorite vendors at our market is Kitchen Pride Mushroom Farms. Not only do they have a wide variety of Shrooms! They also wear very cool shirts - like " Im a Fungi" - both Mike and I enjoy a lil humor at 9 am on Saturday morning.

I tend to buy a half and half bag from these folks - 1/2 baby portabellas and 1/2 white shrooms. I like the mix and what I have read online is that you really need a plan if you buy the oyster shrooms - I rarely have a plan.


I found this simple and amazingly tasty homemade Cream of Mushroom Soup recipe on the fantastic lifesaving website - www.allrecipe.com

Ingredients

* 1/4 cup butter
* 1 cup chopped shiitake mushrooms (I used white)
* 1 cup chopped portobello mushrooms
* 2 shallots, chopped
* 2 tablespoons all-purpose flour
* 1 (14.5 ounce) can chicken broth ( I used my own organic)
* 1 cup half-and-half
* salt and pepper to taste
* 1 pinch ground cinnamon (optional)

Directions

1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

The whole house smelled amazing and the best part was we had plenty to freeze and have later. So creamy! So much better than anything you could ever get in a can. I cant wait to make it again! Let me know if you try it!