Creamy Cremini Soup

 

From the infant white button, to the teenaged cremini, to the adult portabello, these fleshy mushrooms are hard to resist. Chunky, robust, and flavorful when sauteed, they make a hearty winter soup. I have refrained from putting down exact measurements here to allow for easy customization.

Ingredients

About 2 cups chopped or sliced Cremini or portabello mushrooms

1/2 Onion, chopped

About 2 cups Vegetable stock (or bullion substitute per taste)

About 1/4 cup heavy cream 

dried medium sage leaves (or 1/4 tsp ground sage)

dried bay leaves

1 Tbsp olive oil

1 tsp black pepper, ground

1/2 cup cooked brown rice

garnish: spring onions

Preparation

1. Saute the sliced mushrooms in olive oil, with chopped onions and a pinch of salt in a soup pot.
2. Add the stock, brown rice, sage, bay leaves, and 1/4 tsp  black pepper powder, cover with the lid and allow to simmer on medium heat
   
3. Adjust flavors to taste, sprinkle with more black pepper, stir in heavy cream, garnish with chopped spring onions
4. Serve warm with favorite toasted bread