From Soil To Soul

• 400 g Button Mushroom or crimini
• 1 onion
• 200 g Fresh shitake mushrooms
• 2 carrots
• 1 bunch basil
• 1 sprig rosemary
• 2-3 tablespoons butter
• 4 cups chicken broth/veg broth
• 150 milliliters cream
• 3 tablespoons flour
• Pinch salt & pepper

1. Fry onions and carrots in butter until soft (5-10 min),
2. then add the chopped mushrooms, fry for another 5 min,
3. then add flour. stir it around and make sure it doesn't clump.
4. Then add the stock and the herbs. let the flavors marinate there for a good 20-30 min.
5. Use hand blender to bring it to consistency you like
6. then you can add the cream to thicken the soup, and blend a little more with hand blender.
7. m constantly monitoring for salt and pepper. add more or less salt &pepper to your liking.
8. Finish off with a couple dashes of worcestire sauce for a little kick
9. serve with a sprig of rosemary and a litte cream swirled into every bowl in design of your choice.
10. Eat it with good friends. Savor every bite until it's all gone.

button mushroom, onion, fresh shitake mushrooms, carrots, basil, rosemary, butter, chicken brothveg broth, cream, flour, salt

Taken from food52.com/recipes/870-from-soil-to-soul (may not work)