Creamy Mushroom Soup | Sopa Cremosa de Ongos

Fall is here! I am so excited for this season because it means cold windy days. Along with these days, there are plenty of delicious hot meals to go around. One of them is this delicious creamy mushroom soup. I found this recipe on Youtube, and great thing about this recipe, is that you substitute ingredients to make it a lean meal. The things you will need are...

Mushrooms (I used 1/2 lbs sliced)
1/2 pint of Half and Half (whole milk or whipping cream)
Half and onion
1 tbsp butter
1 tbsp oil (olive oil if you'd like)
1 clove of garlic
2 tbsp of flour
6 cups of chicken broth (I used Knor)
Oregano (optional)
Salt

1. In a cooking pot, at the butter and let melt thoroughly.

2. Cut the onion and pour into pot, letting the onion turn transparent.

3. Pour in the mushroom and let cook until they shrink.

4. Once the mushrooms are fully cooked, add 2 tbsp of flour and mix well.

5 Pour in the 6 cups of chicken broth. I used only 4 cups.

6. Add in the half and half, salt to taste, and 1 tsp of Oregano. Mix well.

7. Whisk on medium heat until the soup is creamy. This took me about 15-25 minutes. If the soup does not get creamy add another 2 tbsp of flour. Please make sure you do not let the soup sit still too long without whisking it, because it will burn.