Fresh Mushroom Soup (Print Version)
# Ingredients:
01 -
1 spoon oil.
02 -
4 spoons butter.
03 -
4 garlic cloves, finely chopped.
04 -
2 onions, diced small.
05 -
1 1/2 pounds brown mushrooms, thinly sliced.
06 -
4 cups low-salt chicken broth.
07 -
6 spoons flour.
08 -
4 spoons of fresh thyme, chopped.
09 -
1 cup heavy cream, half&half, or canned milk.
10 -
1/2 cup dry white wine.
11 -
2 beef bouillon cubes.
12 -
1-2 spoons salt, to taste.
13 -
1/2-1 spoon black pepper.
14 -
1/2 spoon parsley, minced, for topping.
15 -
1/2 spoon fresh thyme, for garnish.
# Instructions:
01 -
In a large pot, heat up the butter and oil. Add onions and cook them for 2-3 minutes to soften. Toss in garlic and cook for another minute.
02 -
Throw in the mushrooms along with 2 spoons of thyme. Cook for about 5 minutes, then pour in the wine and let it simmer 3 more minutes.
03 -
Mix in the flour and stir for around 2 minutes. Slowly add the broth while stirring constantly. Bring it to a simmer.
04 -
Lower the heat. Season with salt, pepper, and add the bouillon cubes. Cover it up and cook for 10-15 minutes until thicker.
05 -
Turn the heat way down. Gently stir in the cream or milk. Don’t let it boil. Adjust with more salt if needed.
06 -
Sprinkle chopped herbs on top before serving warm.
# Notes:
01 -
Ditch the cream if you want it dairy-free. Try swapping with other milk alternatives.