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Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe

This is a yummy, satisfying soup.

Servings: Serves 4

Ingredients: 

• 1 lb of sliced baby bella mushrooms. If you don’t like baby bellas you can use a different mushroom.
• 1 cup of yellow onion, sliced into half-moon shapes
• 1 Tbl of minced garlic. (jar garlic will work)
• 1 Tbl of olive oil
• Grated sea salt to taste
• Grated black pepper to taste
• ¼ cup (1/2 stick) of butter
• 3 Tbl of white flour
• 2 cups of low-sodium chicken broth
• 2 cups of lactose-free milk (Fairlife is my favorite)
• 2 cups of shredded cheddar or cheddar blend

Instructions:

In a large sauté pan, sauté mushrooms, onion and garlic in the olive oil. Cook over medium heat for 3 – 5 minutes or until mushrooms are starting to brown on the edges. Season with the salt and pepper.

Add butter to the pan and melt over medium. Add the flour and stir constantly 2 minutes more or until fully incorporated. Doing this will keep your soup from getting lumpy.

Add the chicken broth and milk. Stir until incorporated and bring heat to medium high heat.

When it starts to boil immediately turn it down to simmer. Cook it over low heat for 10 – 15 minutes until soup thickens. Stir often.

Stir in the cheese and cook 3 – 5 minutes more until cheese is all melty and you’re ready to serve.

Enjoy!
Cheers,