Cream of Mushroom Soup

Instructions

1. Dice onions and mince garlic and melt butter over medium heat.

2. Chop mushrooms into a rough dice. I like to use at least two kinds of mushrooms in this soup, typically about half white mushrooms and half cremini (sometimes labeled "baby bella" because they look like small portobellos). You could use any kind of mushroom, but white and cremini are the least expensive type and their shapes work best in this soup. Don't worry about the beauty of your knife work: your dice can and should be uneven and different sizes/shapes.

3. Add mushrooms to onions and butter and cook down until they are soft. Add garlic last, as it will be minced more finely and will cook more quickly. Then add flour and stir, stir, stir, until the flour has coated the mushrooms.

4. Add chicken stock and bring to a boil. Then reduce heat to low and add cream. Simmer on low for about 15 minutes, and season with salt and pepper to taste.

5. For garlic croutons, simply cut up a loaf of bread into one-inch bits and spread onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Bake in a 375 degree oven for approx. 15-20 minutes or until they are golden brown and crunchy. Sprinkle on top of your steaming hot soup and ENJOY!