Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb fresh mushrooms; 1/4 c margarine; 4 green onions,thinly sliced; 3 clove garlic, chopped; 1 tsp chopped fresh thyme; 2 Tbsp all purpose flour; 4 c vegetable broth; 1 c light cream; salt and pepper to taste

By patricia taylor
@blackvelvet65

This is a rich and creamy soup. Beats that canned stuff any day.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb

fresh mushrooms
1/4 c

margarine
4

green onions,thinly sliced
3 clove

garlic, chopped
1 tsp

chopped fresh thyme
2 Tbsp

all purpose flour
4 c

vegetable broth
1 c

light cream
·

salt and pepper to taste
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How to Make Cream of Mushroom Soup

Step-by-Step

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.

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