Creamy Mushroom Soup

I never learned how to cook until I moved away from my hometown and my mother’s cooking to Denver to seek my fame and fortune. Since then I have become a pretty good cook if I do say so myself. However, it was a steep learning curve and there were a lot of unpalatable mistakes along the way.

This mushroom soup was one of the first recipes I made that had any degree of success. Over the years, once my cooking skills improved, I changed the recipe a bit to make it even creamier, tastier, and more satisfying. In my humble opinion, it’s the best cream of mushroom soup I’ve ever had. And the health benefits of mushrooms are almost as amazing as the soup itself.

Ingredients:

1 pound button mushrooms, chopped

1 Portobello mushroom, chopped

1 bunch scallions

3 cups chicken broth

2 cups 2% milk

2 TBS olive oil

1 TBS cornstarch

3 TBS water

1 egg

salt and pepper to taste

Directions:

Sauté the mushrooms and scallions in olive oil until soft and tender in a large pot or Dutch oven. Slowly stir in chicken broth and milk. Dissolve the cornstarch in the water and stir into soup, cooking until soup begins to thicken. Put several scoops of hot soup in a small bowl and allow a few minutes to cool slightly. Thoroughly whisk the egg into the soup bowl, and add it to the pot. Use an immersion blender to blend, cream, and smooth the soup. Enjoy!