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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It is an INCREDIBLE mushroom soup though, and I had to share. The mix includes Morels, Porcini, Brazillian Caps, Ivory Portabellas, Shitake and Oyster Mushrooms. Read more . You can find this product . Ingredients:
3 cups mushrooms (fresh or re-hydrated) |
2 large onions, finely chopped |
8 large cloves of garlic, crushed |
2-3 tbsp freshly chopped thyme |
3-4 cups heavy cream (more cream = thinner soup) |
6 cups chicken, beef or vegetable broth |
2-3 tbsp sea salt (or to taste) |
1 stick whole butter |
1/2 - 1 cup flour (more flour = thicker soup) |
1 cup sherry or madeira wine |
Directions:
1. In a large soup pot, melt the butter on medium low heat.
2. Cook the garlic and onion until translucent.
3. Add the mushrooms and cook until the moisture is mostly gone.
4. Add the flour.
5. Stirring often, cook for 5-7 minutes or until the flour looks and/or smells lightly toasted.
6. Add the wine and cook for two minutes.
7. Add the broth and bring to a boil.
8. Lower to a simmer and cook for 15 minutes.
9. Add the fresh thyme and cream and cook for 2-3 minutes.
10. Serve and enjoy!!
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