• 4 ounces each of Shiitake, Blue Oyster,  
and King oyster mushrooms, sliced 
• 2 tablespoons onions, chopped 
• 1 tablespoon fresh basil, chopped 
• 1 -2 Garlic Cloves, minced 
• 2 tablespoons Butter 
• 2 -3tablespoons Flour (separated)* 
• 2 cups Chicken Broth 
• 1 cup light cream or 1 cup evaporated milk 
• 1⁄2 teaspoon Black Truffle Sea Salt 
• 1⁄4 teaspoon Onion powder 
• 1⁄4 teaspoon pepper 
• 1⁄4 teaspoon nutmeg 

1. Cut the mushrooms into slices and chop the onions 
2. Melt butter in large frying pan. Add in onions, garlic, basil, and mushrooms. Cook until onions are soft. 
3. Blend in 2 T. flour and stir. 
4. Add in the chicken broth and heat until slightly thickened while stirring frequently. 
5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently. 
6. Serve and enjoy! 

*To make this recipe Gluten Free just substitue the flour for an equivelent measure of a non gluten flour alternative