Homemade Cream of Mushroom Soup

In a soup pot or stockpot, add the oil and butter.

Saute onions, garlic, and bay leaves.

Then, add the mushrooms and a pinch of salt (the salt will get the mushroom to release all their liquid).

Saute on medium-high for three mins.

Next, reduce the heat to low and add flour. Cook for a minute or two, stirring constantly.

Then, add the stock and simmer for about 20 minutes

After 20 minutes - remove a few mushroom slices to use as garnish.

Remove bay leaves and use a hand mixer to blend everything to a smooth puree. If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.

Next, add the cream and honey.

Check and adjust seasoning and consistency. If necessary, add more water or cream for consistency.

Serve in soup bowls garnished with the reserved slices of mushrooms.

Enjoy!