Fresh Mushroom Soup (Print Version)
# Ingredients:
01 -
4 tablespoons of butter.
02 -
1 tablespoon oil.
03 -
2 onions, chopped small.
04 -
4 tiny garlic pieces, diced up.
05 -
1 1/2 pounds of sliced brown mushrooms.
06 -
4 tablespoons of fresh chopped thyme.
07 -
1/2 cup of any dry wine.
08 -
6 tablespoons of flour.
09 -
4 cups of low-salt chicken stock.
10 -
1-2 teaspoons of salt.
11 -
1/2-1 teaspoon of black pepper.
12 -
2 cubes of beef flavoring.
13 -
1 cup of heavy cream, canned milk, or half & half.
14 -
1/2 teaspoon parsley for the top.
15 -
1/2 teaspoon fresh thyme for the top.
# Instructions:
01 -
In a big pot, mix oil and butter over heat. Toss in chopped onions and cook 2-3 minutes until tender. Add diced garlic and stir for another minute.
02 -
Pour mushrooms and 2 tablespoons of thyme into the pot. Stir and cook for 5 minutes. Add in the dry wine and cook for 3 more minutes.
03 -
Mix flour into the pot and cook for about 2 minutes. Carefully pour the chicken broth in a little at a time, stirring as you go. Let it start bubbling gently.
04 -
Lower the heat. Add the beef cubes, salt, and pepper to taste. Cover and let cook for 10-15 minutes until the soup thickens up nicely.
05 -
On very low heat, gently mix in the cream (or your milk option). Avoid letting it bubble. Adjust salt to your liking.
06 -
Sprinkle chopped herbs over the top before serving warm.
# Notes:
01 -
Use non-dairy milk as a substitute if skipping the cream.