Cream of Mushroom Soup

 

Ingredients:

·         1 package of dried porcini mushrooms

·         1 8 oz package of baby bella mushrooms

·         1medium white onion

·         2 tablespoons of flour

·         2 tablespoons of low-fat cream cheese

·         1 cup of non-fat cream

·         ½ cup of water

·         Salt

Directions:

Place  dry porcini mushrooms to boil (approximately half hour).
Finely chop baby bella mushrooms and onion.
Fry onion and baby bella mushrooms until caramelized; add salt (to taste).
Once juices have evaporated,  add  water from boiled porcini.
Allow this to simmer until water has evaporated.
Return to boiling porcini mushrooms; turn off heat, and save the mushroom stock(water)
Finely chop the boiled porcini mushrooms, add them to the currently frying mushroom mix
Take cream cheese and add to the mushroom mix; cook until cream cheese has melted
Turn heat off;  then add cream.
Pour the mixture into blender and purée until smooth( No chunks)
Lightly toast flour on a completely dry and clean pan until color changes from white to beige
Combine mushroom stock, flour and mushroom mix
Place over  low heat and mix vigorously to ensure no clumps exist within mixture
Bring mixture to boil, then immediately turn off heat
Serve hot