Sauteed Mushroom Soup

This soup seems like a hearty and fatty indulgence, but is actually healthy and light. Mushrooms add a meaty flavor, pleasing both vegetarians and meat-eaters alike.

Sauteed Mushroom Soup

8 oz. white button mushrooms, sliced
8 oz. baby portobello mushrooms, sliced
8 cups chicken or vegetable stock
1 cup half and half
1 teaspoon dried ground thyme
1 teaspoon paprika
5 cloves garlic, chopped
1 tablespoon butter, unsalted
3 tablespoons extra-virgin olive oil
salt
1 small onion, chopped

In a stockpot, begin boiling chicken stock with salt, onions and paprika.

Meanwhile, in a frying pan, saute garlic with mushrooms (with salt and thyme) in olive oil. Next, after 10 minutes, add butter. Allow to melt, stir, and cook for an additional 5 minutes. Then, add mushrooms and the juices in the frying pan to the chicken stock. Simmer for 20 minutes, then add half and half. Allow to simmer for another 20-30 minutes, then serve.

Serves approximately 12.