16 ounces portobello mushrooms
1/4 cup (1/2 stick) butter or margarine
2 cups mushroom, chicken or beef broth
1 cup heavy cream or half-and-half
1/4 cup water
1 Tablespoon flour
2 cups cooked small pasta
1 teaspoon Creole seasoning
Salt and pepper to taste
Clean the mushrooms with a mushroom brush or damp paper towel and finely chop. Saute the mushrooms in the butter in a saucepan over medium-high heat for 10 to 15 minutes or until the liquid evaporates. Add the broth and bring to a slow boil, stirring occasionally; reduce the heat.
Whisk the heavy cream, water and flour in a bowl until blended and add the cream mixture gradually to the mushroom mixture, stirring constantly to avoid lumps. Stir in the pasta. Add additional flour for a thicker consistency or additional water for a thinner consistency if desired.
Simmer just until heated through, stirring occasionally. Season with Creole seasoning, salt and pepper. Ladle into soup bowls. You may substitute any variety of mushrooms for the portobello mushrooms.
NOTE: A light cream-based soup. For a lighter version, reduce the
butter to two Tablespoons and substitute another eight to
twelve ounces of broth for the cream.