Mushroom and Sage Cream Soup
The perfect first course when you're in the mood for a fancier version of breakfast for dinner. From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- ½ pound mushrooms, sliced
- 1 medium yellow onion, diced
- ½ cup Kikkoman soy sauce
- ½ tablespoon rubbed sage
- 1½ quarts heavy cream
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