Cream of Mushroom Soup

Before it gets too warm for creamy soups, I wanted to try cream of mushroom soup after I bought half kilo of mushrooms.  And in April it has gotten quite cold again, after teasing us with +9C , it even snowed last weekend for a spell.

This was a pretty easy soup, and I took an extra shortcut here.

This was just something to give it the forest-y taste, because the jumbo crimini mushrooms I bought were rather mild in flavor.

I started this soup with the standard basics:

• 
  
  1 onion, finely diced
• 
  
  3 stalks celery, diced
• 
  
  2 carrots, sliced
• 
  
  olive oil
• 
  
  4 cups millk or water
• 
  
  3 vegetable boullion cubes
• 
  
  1 pck Knorr premade mushroom sauce
• 
  
  1 cup cream (7%)
• 
  
  .5 kilo jumbo crimini mushrooms, sliced on the diagonal

1. Add the onion, stalks, carrots to hot oil in a dutch oven.
2. Add the mushrooms, saute for about 5 minutes until they have softened and lost most of their moisture.
3. 
   
   Add the water and vegetable stock and bring to a boil.
4. 
   
   When the vegetables are soft, turn down the heat to medium low.
5. 
   
   Add the sauce and cream.