Portobello Mushroom Soup
Arugula Ciabatta Toast
Ingredients
- 1 onion, chopped
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 4 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp fresh thyme leaves
- 1 Tbsp cornstarch
- 2 (32-oz) cartons low-sodium vegetable broth, divided
- ½ tsp kosher salt
- ½ tsp pepper
- 1 cup half-and-half
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook onion in hot oil in a large Dutch over medium-high heat 2 to 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Stir in mushrooms and thyme; cook 5 to 7 minutes or until mushrooms are browned and tender, stirring occasionally.
- Whisk together cornstarch and ½ cup broth. Add remaining broth and cornstarch mixture to pot. Bring to a boil; simmer 10 minutes. Sprinkle with salt and pepper.
- Reduce heat; stir in half-and-half and cheese. Cook just until thoroughly heated. Garnish with additional thyme and cheese, if desired.
