Winter Warmer Mushroom Soup

• 1 Tablespoon Olive Oil
• 3 Shallot, Thinly Sliced
• 7 ounces, weight Brown Mushrooms, Sliced
• 7 ounces, weight White Mushrooms, Sliced
• 3 cloves Garlic, Minced
• 3 cups Chicken Broth
• 2 teaspoons Cornstarch
• 1/2 cups Milk
• Salt And White Pepper

1. In a big stock pot over medium heat, pour the olive oil. When oil is hot, add sliced shallots and cook until softened.
2. Add brown mushrooms and cook until they are soft, about 3 minutes. Add white mushrooms and garlic and cook for a couple of minutes, until softened.
3. Pour in chicken broth and bring to a boil.
4. Dissolve cornstarch in milk and make sure that there are no lumps. Pour into the pot and add a pinch of salt and white pepper. Simmer for 5 minutes until it starts to get thicker.
5. Pour soup into a blender and blend for a minute in high speed. Serve with some croutons and enjoy!

olive oil, shallot, weight brown mushrooms, weight white mushrooms, garlic, chicken broth, cornstarch, milk, salt

Taken from tastykitchen.com/recipes/soups/winter-warmer-mushroom-soup/ (may not work)