Portabella Mushroom Soup
Ingredients:
2 Tbsp Butter
1 Cup Onion, chopped
1 Cup Carrot, chopped
¼ Cup Celery, chopped
2 Tbsp Garlic, minced
1 Tsp Thyme
3 Cups Baby Portabella Mushrooms, sliced
2 Cups Vegetable Stock
3 Cups Beef Stock
2 Tbsp Worcestershire Sauce
Dash of Red Pepper Flakes
Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste
Directions:
Melt butter in large pot
Add onion, carrot, celery and garlic. Cook until soft.
Add mushrooms and thyme. Cook for about 5 minutes on medium-low.
Add stocks, Worcestershire and red pepper flakes. Season with seasoning of your choice.
Reduce to low and simmer 30 minutes.
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