cream of mushroom soup

a light version of this comforting classic

With the weather cooling down lately I've been craving soups, and one of my favourites has always been cream of mushroom.  I must admit when we were stove-less for the last month I actually bought the canned version, added milk and used the microwave to warm it up.  This version is light but still warms you right up.

what you need:
*serves 4-6

• 4 portabello mushrooms (you can use any mushrooms really, these were just what I had on hand)
• 6-8 large white button mushrooms
• 500 ml chicken stock (vegetarian? use veggie stock)
• 1 cup milk (1% or 2%)
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 3 shallots
• 2 cloves garlic
• 2 tbsp cornstarch
• salt and pepper
• parsley for garnish

what to do:

1. Brush off any dirt from mushrooms and then chop finely.  
2. Finely chop garlic and shallots.
3. In a pot on medium heat, saute shallots in butter and oil.  Once they are slightly softened/becoming translucent, add the mushrooms.  Stir until mushrooms are softened and lightly browned.  Add a pinch of salt and some freshly ground pepper.
4. Add the stock, then milk, stir to combine and put the lid on.  After the soup boils, bring down to low and simmer for 15 minutes.
5. Mix cornstarch with cold water (about 1/2 cup), then stir this slowly into the soup to thicken it.
6. Serve warm garnished with a few parsley leaves.  Enjoy!