Cream of Mushroom Soup
By
patricia taylor
@blackvelvet65
1
This is a rich and creamy soup. Beats that canned stuff any day.
Ingredients
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1 lbfresh mushrooms
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1/4 cmargarine
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4green onions,thinly sliced
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3 clovegarlic, chopped
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1 tspchopped fresh thyme
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2 Tbspall purpose flour
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4 cvegetable broth
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1 clight cream
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·salt and pepper to taste
How to Make Cream of Mushroom Soup
- Thinly slice the mushroom caps, discarding the stalks.
- Melt the butter in a heavy pan and cook the spring onion, garlic and thyme, stirring for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook , stirring for 1 minute.
- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
- Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper.
About Cream of Mushroom Soup
Course/Dish: Cream Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
