Cream of Mushroom Soup
1 lbfresh mushrooms
4green onions,thinly sliced
3 clovegarlic, chopped
1 tspchopped fresh thyme
2 Tbspall purpose flour
4 cvegetable broth
1 clight cream
·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.