I have never been a big mushroom eater. This changed once I tasted a Mushroom Soup from Disney World. I became determined to recreate it; this is that attempt.

I prepare an herbed oil that you can drizzle over top of the soup for an extra kick of flavor. Make sure you have some fresh bread on hand that you can use for dipping into the oil. This has become one of my favorite recipes to prepare – so simple yet so delicious.

Ingredients

Soup

• 6 tablespoons unsalted butter
• 2 tablespoons fresh sage, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 16 ounces Baby Bella mushrooms, sliced
• 4 cups chicken broth
• ⅓ cup half & half
• salt and pepper to taste

Herbed Oil

• 1 teaspoon rubbed sage
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1½ teaspoons dried parsley
• 1 garlic clove, grated
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• olive oil

Instructions

Prepare the soup

1. Chop the sage, onion, and garlic. Keep separate until ready to use.
2. Melt 6 tablespoons of butter on medium heat in a large pot.
3. When the butter begins to brown add in the chopped sage. Cook for 1 minute.
4. Add in the chopped onion and cook until the onion is tender, about 7 minutes.
5. Add in the chopped garlic and sliced mushrooms. Cook for 5 minutes, until the mushrooms are tender and lightly browned.
6. Pour in the broth and simmer for 10 minutes.
7. While the soup simmers; prepare the herbed oil.
8. Combine all of dried spices and grated garlic clove. Rub together until very fragrant. Pour in the desired amount of olive oil and set aside. (e.g. enough to cover the spices)
9. Using an immersion blender; blend the soup until smooth. This can also be done in batches in a stand up blender.
10. Once smooth add in the half & half and season with salt and pepper.
11. Ladle the soup into bowls and drizzle some of the herbed oil on top.
12. Enjoy!