Homemade Cream of Mushroom Soup

I’m a big fan of morel and chantrelle mushrooms, but you can use any type of mushroom, even white button, baby portabella or shiitake. You can also use rehydrated dried mushrooms (just use a few ounces of dried mushrooms and rehydrate in hot water … use some of the mushroom soaking water in the soup too!).

I use a food processor and pulse the mushrooms 3-5 times to make the chopping done in 5 seconds.

1. Heat a pot with the butter over medium-high heat. When the butter starts bubbling, add the onions and the bay leaf and saute for 3 minutes until the onions are translucent.

2. Turn the heat to high and add the mushrooms. Saute for 5 minutes until the mushrooms are cooked and softened. Season with nutmeg, salt and pepper.

3. Add the broth and cream. Bring to a boil and immediately turn the heat to low. Simmer for 10 minutes. Taste and add more salt if needed. Garnish with the fresh chives and serve.