Butter, salted, 2 pat Onions, raw, 1 cup, chopped Celery, raw, 2 stalk, Carrots, raw, 1 medium 1 lbs Portabella Mushrooms 1 lbs white Mushrooms Chicken Broth, 48 fl oz Salt, .5 tsp Pepper, black, 1 tsp Half and Half Cream, .5 cup Cream .5 cup Sage, ground, 1 tsp Thyme, fresh, 1 tsp
Melt butter in nonstick dutch oven over medium-high heat. Add onion, celery, and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stiring occasionally, until softened about 10 minutes. Stir in broth, salt, and pepper, bring to a boil. Resuce heat, and cover and simmer until veggies are tender (about 30 minutes). Puree soup with hand blender add half and half and cream, sage, and thyme, gently stir in until heated through. Enjoy!