Creamy Mushroom Soup - Easy!

EQUIPMENT:

• Mini food processor or blender

• Large pot

INGREDIENTS:

• 3 tbsp olive oil

• 3 tbsp butter

• 1 large onion, chopped (about 2 cups)

• 4 cloves garlic, minced

• 24 oz mushrooms, cleaned and chopped to your desired size

• Salt & pepper, to taste

• Pinch cayenne (optional)

• ¼ cup flour

• ¼ cup dry white wine (I have substituted with a splash of apple cider vinegar!)

• 4 cups low-sodium vegetable or chicken broth

• 1 tbsp low-sodium soy sauce1 tbsp fresh thyme

INSTRUCTIONS:

Heat olive oil and butter in a large pot over medium heat. Add onion and sauté 5 minutes, then add garlic and cook 30 seconds. Add mushrooms, salt, pepper, and cayenne (if using); sauté 10 minutes.

Stir in flour to coat, then add wine to deglaze. Pour in broth, soy sauce, and thyme. Bring to a boil, reduce heat, cover, and simmer 20 minutes, stirring occasionally.

Blend about 2 cups of soup until smooth, then stir back into the pot.