Cream of Mushroom Soup
By
patricia taylor
@blackvelvet65
1
This is a rich and creamy soup. Beats that canned stuff any day.
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
How to Make Cream of Mushroom Soup
- 1Thinly slice the mushroom caps, discarding the stalks.
- 2Melt 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.
- 3Remove 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.
- 4Whisk 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
