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Prep Time: 30 Minutes Cook Time: 47 Minutes |
Ready In: 77 Minutes Servings: 6 |
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In '300 Sensational Soups' by Meredith Deeds and Carla Snyder Ingredients:
1/4 cup unsalted butter |
1 onion, chopped |
1 lb mushroom, thinly sliced |
6 ounces shiitake mushrooms, stems removed and caps thinly sliced |
2 tablespoons all-purpose flour |
1 1/2 teaspoons dried thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
5 cups chicken stock |
1 cup dry white wine |
garlic crouton (buttery croutons variation) |
Directions:
1. In a big soup pot melt butter over medium heat; add in onion, mushrooms, and shiitakes; saute until mushrooms are browned, 10-15 minutes.
2. Sprinkle with flour, thyme, salt, and pepper; saute for 2 minutes.
3. Gradually whisk in stock and wine; bring to a boil.
4. Decrease heat and simmer, stirring occasionally, for 30 minutes.
5. Ladle into heated bowls and garnish with croutons.
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