Dd's Cream of Mushroom Soup

I love soup, and this recipe looks pretty simple!

CREAM OF MUSHROOM SOUP

 

1 TB olive oil

1 TB butter

1 medium shallot, chopped

2 garlic cloves, minced

4 oz. crimini mushrooms; chopped

2 ½ c chicken broth

2 TB flour

¼ tsp cayenne pepper

salt, freshly ground pepper to taste

1/4 cup heavy cream

Garnish: chopped Italian parsley

In a large pot over medium heat, saute shallot, garlic and mushrooms in oil and butter until softened.  Stir in flour; cook 1 minute until well incorporated.  Stir in broth, cayenne, salt and pepper.  Cook until thickened, about 5 minutes. Puree to desired consistency with emersion blender.  Check for seasoning; adjust if necessary.  Stir in cream.  For service garnish with parsley. 

Serves 2.