Cream of Mushroom Soup

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!

Number of Servings: 6

Recipe submitted by SparkPeople user SHEILA333.