Cream Of Mushroom Soup

• 1.5 pounds Fresh diced Portobello mushrooms
• 1/4 cup Pure olive oil
• 1.5 ounces Fresh garlic, minced
• 1/2 tablespoon Black pepper
• 1/3 cup Brown onion, minced
• 1/2 cup Romano cheese, ground
• 1 cup Corn starch
• 2 cups Cold water
• 2 sticks Unsalted butter
• 3 cups Chicken stock, unsalted
• 3.5 cups Manufacturing cream
• 1 tablespoon Salt

1. In a stock pot. Lightly brown the garlic and onion with the olive oil on medium heat.
2. Immediately, add the mushrooms, salt and black pepper and cook until the mushrooms release their water (juices).
3. Then, add the chcken stock, cream, butter and Romano cheese and bring to a boil.
4. Meanwhile, dilute the corn starch in the 2 cups of water stir and set aside.
5. Once the ingrediets in the pot have reached boiling point add, the corn starch a bit at a time and stir. Continue to add corn starch until desired thickness is reached.
6. Allow to boil for about 5 more minutes. Taste and adjust salt if needed. Stir constantly.
7. Remove from heat and serve. May be garnished with fresh chopped equal parts parsley and basil then, topped with italian croutons.

mushrooms, olive oil, garlic, black pepper, brown onion, romano cheese, starch, water, butter, chicken stock, manufacturing cream, salt

Taken from www.epicurious.com/recipes/member/views/cream-of-mushroom-soup-5c7b03decdb13e104e2995b6 (may not work)