I’m a mushroom lover (yeah I know, nothing new here!), they are so tasty and you can make so many dishes with them. The other day I realized that I have many recipes with mushrooms but no soups so I decided to make this light and tasty Cream of Mushroom Soup. It’s perfect for the chilly spring days or not-so-hot summer days and we have many of these around here .
Time: 45 min, Prep: 15 min. Cook: 30 min.
- 700 ml chicken, vegetable or beef stock (I used chicken)
- 300 ml milk
- 3 Tbsp butter
- 1 kg mushrooms
- 1 tsp dried thyme
- 2 Tbsp all-purpose flour
- salt and pepper
Chop the onions. Chop the mushrooms in a food processor (reserve a few slices).
Finely chop or mince garlic.
Melt half of the butter and cook onion on medium heat for 5 minutes.
Add mushrooms and garlic to the pan and cook for 5 more minutes, until mushrooms just soften.
Add thyme and season with salt and pepper to taste.
Remove mixture from the pan.
Melt the remaining butter in the pan over medium-low heat. Add the flour stirring continuously until lightly brown. Slowly pour chicken stock (or add a few ladles one at a time) and stir until smooth. Add remaining stock and milk and bring to a boil.
Simmer for 5 minutes until slightly thickened. Stir in the mushrooms and cook for a few more minutes.
Serve garnished with chives or parsley.