Creamy Mushroom Soup

Everything is measured with your heart, this is just a starting point.

Ingredients

• 1 stick unsalted butter
• 2 carrots
• 3 stalks celery
• 1 onion
• 3/4 cup flour
• 4 cups (1 quart) half & half
• 4 cups (1 quart) unsalted chicken stock / broth (could use veggie if you wanted)
• 3 packages fancy mushrooms (oyster, shiitake, whatever looks good)
• 1-2 packages button or baby bella mushrooms
• Salt & Pepper to taste
• Poultry seasoning

Directions

1. Cut the carrot, onion, celery, and mushrooms to the desired size
   • I like to put the carrot, onion, and celery into a food processor and get them super small
   • I also like to do half the mushrooms super small, and the other half just roughly chopped into chunks
2. melt the butter and sautee veggie mixture until soft (including mushrooms)
3. Sprinkle the flour over the mixture, stirring to combine. Cook 1-2 minutes
4. Mix in the half & half and broth and stir well
5. Bring to a boil and then turn down to medium
6. Simmer on medium (stirring pretty frequently to prevent burning) for 10-15 minutes.
7. Add salt, pepper, and poultry seasoning to taste