Cream of Mushroom Soup
Ingredients:
- 4 tablespoons butter
- 2-4 tablespoons olive oil
- 1 onion diced finely
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh mushrooms diced (or as much 3lb if you want)
- 4 teaspoons chopped thyme
- 1/2 cup Marsala or white wine
- 6 tablespoons all-purpose flour
- 4 cups chicken/vegetable broth
- 2 teaspoons kosher salt
- 2 teaspoons *FRESHLY CRACKED* black pepper
- 1 cup heavy cream
Instructions:
- Chopped fresh parsley and thyme to serve
- Sauté mushrooms and salt in oil for 5 minutes until browned
- Add onion and butter, cook for 2-3 minutes until onion is softened
- Add garlic, thyme, and pepper, cook ~1 min until fragrant
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes
- Pour in wine and cook for 3 minutes
- Add stock and return to boil
- Reduce to low-medium heat, cover, and simmer for 10-15 minutes until thickened, occasionally stirring
- Reduce heat to low, stir in cream
- Gently simmer (do not boil)
- Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
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