Cream of mushroom soup

(from dinnerwithjulie.com)
Ingredients

  • a drizzle of olive oil 
  • 1/4 cup butter 
  • 1 small onion
  • finely chopped 2 garlic cloves
  • crushed 2-3 cups sliced mushrooms - any kind 
  • a few sprigs of fresh thyme 
  • 2 Tbsp. all-purpose flour 
  • a (healthy) splash of sherry or white wine 
  • 3-4 cups (or a 1L container) vegetable stock 
  • salt and pepper 
1/2-1 cup cream (heavy or half & half)


Directions

Heat a drizzle of oil and about half the butter in a high-sided pot set over medium-high heat.
Add the onion and cook for a few minutes, until it's soft. Add the garlic and cook for another minute, then the mushrooms and the rest of the butter. Pull leaves of thyme off their stems and add them. 
Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake or sift the flour over the top and stir to coat the mushrooms with flour. Add a splash of sherry or white wine, and let it cook off.
Add the stock and bring to a simmer. Cook for a few minutes, until smooth and thickened, then season with salt and pepper and stir in the cream - this should be done last, just before serving (allow the soup to return to temperature after the cream is added). Excellent with buttered saltines.

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