Olive Oil (or vegetable oil, or combination)
1.5 lb chopped Baby Bell Brown Mushrooms (or any combination of mushroom)
1 medium chopped Onion
4 cups Stock (your choice – chicken, or vegetable)
4 tbsp. flour
Salt, Pepper, herbs (optional) to taste
Saute onions with a small amount of oil in a mid-sized pot until tender, about 7 minutes. Turn the heat up on the pot, add more oil, and toss in the mushrooms. When mushrooms are cooked to desired brownness, turn heat back down, put onion back in the pan, and stir in the flour. If necessary, add a little more oil for the flour. Cook for about a minute . Then add about 1/2 cup of the stock and try to blend in as much as possible. It may be lumpy, but no worries, and add the rest of the stock.
At this point all of soup needs to be blended. I use the Cuisinart stick blender, but if you use a regular blender, be careful as the soup is hot. You can choose your desired texture by blending less or more. The blending will cause it to thicken even more. You can then heat the soup up again and season with salt and pepper to taste. You can add a little bit of parsley, truffle oil, or any other toppings to your liking.
This soup is fast, easy, dairy-free and delicious.