- 1 onion, diced
- 4 cloves garlic, diced
- 1 pound crimini mushrooms, sliced
- 2 cups vegetable broth
- For polenta:
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups half and half
- 4 tablespoons polenta
- 1/2 cup chopped fresh parsley, optional
Prep time: 7 minutes
Total time: 45 minutes
In a large pot over medium low heat, saute the onions, garlic and mushrooms in some olive oil with a big pinch of salt. Saute until the onions are translucent or about five minutes. Add the broth and let softly simmer, stirring occasionally.
In a separate small pot, on medium low heat, melt the butter, add the flour and stir until a paste forms. While whisking, slowly add the half and half. Turn the heat to medium and bring to barely a simmer. Add the polenta and return heat to medium low. Stir for about 15 minutes or until the polenta thickens up. Remove from heat.
Take about 1/3 of the mushroom mixture out and puree it in the blender and return to the mushroom pot. (Puree the entire pot if you’d like a really smooth soup.)
Add a couple tablespoons at a time of the polenta to the mushroom mixture. Stir until the polenta is incorporated. Continue to add until the mushroom soup is the desired thickness. If you over thicken, don’t worry; just add a little milk or water.
Right before you are ready to serve, stir in a half cup chopped fresh parsley. Serve warm.