Cream of Mushroom Soup

Using a mixture of mushrooms adds a complexity to the soup. This soup is creamy and delicious, and much like the Cream of Chicken soup, this soup can be used as a main course, or placed in ziplock bags and frozen to be used in recipes.

Ingredients:

• 2 ( 8 oz) mushrooms, a mixture of white and baby bella

• 1 small leek, whites and some of the green

• 1 tablespoon olive oil

• 3 stalks celery, chopped

• 1 carrot, peeled and chopped

• 1 medium potato, peeled and chopped

• 8 teaspoons Better Bouillon diluted in 8 cups of water

• salt and pepper

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Method:

1. In a dutch oven , heat the olive oil over medium heat.

2. Add the leeks, celery and carrot. Cook for 5 minutes until the vegetables cook through.

3. Add the mushrooms. Cook for 5 minutes more.

4. Add the potato and the Better than bouillon.

5. Bring to a boil over high heat, then lower the heat and let simmer for 30 minutes.

6. Puree in a blender.

7. Add salt and pepper to taste.