Creamy Portabello Mushroom Soup

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!