Christina’s Cream of Mushroom Soup

During this wretched weather, soup is one of my favorite foods to eat.  This recipe is great not only because it is abundant in mushrooms (unlike other recipes), but it is also healthier than your usual recipe.  With that said, it tastes amazing!  The minimal ingredients and short cook time make this cream of mushroom soup fun, easy and positively delicious!

1 16oz (large) package of fresh cremini mushrooms
2 32 oz box chicken broth
1/2 medium onion
3 tbs salt
3 tbs pepper
3 tbs nutmeg
4 tbs butter
3 tbs worcestershire sauce
1 pint half & half
3/4 cup white flour (optional)

1. Finely chop the onion and sautee it with butter on medium heat
2. Immediately following, use a damp paper towel to clean off any dirt from the mushrooms

**Be sure not to rinse them because they easily absorb excess water
3. Cut the mushrooms in large bite sizes and stir them with the onions
4. Stir frequently and add the dry seasonings to the mushrooms. Allow the mushrooms to sautee for seven minutes
5. Add the chicken broth along with the worcestershire sauce 
6. Add the half and half slowly while stirring the soup with a whisk so that it doesn’t curdle 
7. Allow the soup to cook for another ten minutes on medium low 
8. If you prefer the consistency of the broth to be thicker, slowly add parts of the flour and stir the soup
9. Let it sit for a few minutes on low/simmering heat.  
Serve and enjoy!

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