If you’re making a batch of duxelles, why not make a double batch?! This mushroom soup is as easy as a recipe gets if you have the duxelles.
2 c. duxelles
4 c. chicken broth or stock
4 T. cornstarch
2 c. heavy cream
Combine the duxelles and broth in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.
Combine the cornstarch with about 1/2 c. of the cream,
and whisk together until smooth. With the soup still simmering, pour the cream and cornstarch mixture in, and whisk until combined. The soup should immediately thicken. Continue to simmer for 10 minutes, then remove from the heat.
Add the remaining cream, and shisk to combine. Season to taste with salt and pepper. Serve right away, or refrigerate until needed.