Cream Of Mushroom Soup

1. 1

   In a stock pot. Lightly brown the garlic and onion with the olive oil on medium heat.

2. 2

   Immediately, add the mushrooms, salt and black pepper and cook until the mushrooms release their water (juices).

3. 3

   Then, add the chcken stock, cream, butter and Romano cheese and bring to a boil.

4. 4

   Meanwhile, dilute the corn starch in the 2 cups of water stir and set aside.

5. 5

   Once the ingrediets in the pot have reached boiling point add, the corn starch a bit at a time and stir. Continue to add corn starch until desired thickness is reached.

6. 6

   Allow to boil for about 5 more minutes. Taste and adjust salt if needed. Stir constantly.

7. 7

   Remove from heat and serve. May be garnished with fresh chopped equal parts parsley and basil then, topped with italian croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.