The key to good mushroom soup is to caramelize the mushrooms in butter. This brings out the mushroom juice and enhances the taste magically.
The key to good mushroom soup is to caramelize the mushrooms in butter. This brings out the mushroom juice and enhances the taste magically.
Yields4 Servings Prep Time5 minsCook Time55 minsTotal Time1 hr
2 tbsp unsalted butter 600 g mushrooms 1 large yellow onion 2 garlic clove, finely sliced 1 tbsp flour 1 tsp thyme 3 & 1/2 cups chicken stock 4 tbsp heavy whipping cream ½ tsp salt ⅓ tsp pepper
11. Melt the butter in a pot over medium heat. Finely slice the mushroom and add to the pot . Cook on low heat for 15-20 minutes until the the mushrooms start to sweat and release their juices. Add the onion and garlic to the pot; cook a further 5-10 minuets.
2. Stir the flour into the pot and the thyme. Add in the chicken stock and bring to a boil then cover and leave to cook at a simmer for about 45 minutes.
3. Transfer the soup to a food processor to blend then add in the salt and cream. Serve with crsusty bread and garnish with some fresh thyme leaves and pepper.
1. Melt the butter in a pot over medium heat. Finely slice the mushroom and add to the pot . Cook on low heat for 15-20 minutes until the the mushrooms start to sweat and release their juices. Add the onion and garlic to the pot; cook a further 5-10 minuets.
2. Stir the flour into the pot and the thyme. Add in the chicken stock and bring to a boil then cover and leave to cook at a simmer for about 45 minutes.
3. Transfer the soup to a food processor to blend then add in the salt and cream. Serve with crsusty bread and garnish with some fresh thyme leaves and pepper.
Ingredients
Directions
1. Melt the butter in a pot over medium heat. Finely slice the mushroom and add to the pot . Cook on low heat for 15-20 minutes until the the mushrooms start to sweat and release their juices. Add the onion and garlic to the pot; cook a further 5-10 minuets.
2. Stir the flour into the pot and the thyme. Add in the chicken stock and bring to a boil then cover and leave to cook at a simmer for about 45 minutes.
3. Transfer the soup to a food processor to blend then add in the salt and cream. Serve with crsusty bread and garnish with some fresh thyme leaves and pepper.