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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an amazing soup. It a really good one to dip bread in too. Excellent.... and i don't even really like mushrooms very much. And its high in B vitamins! Ingredients:
1 teaspoon olive oil |
1 onion |
3 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups sliced mushrooms |
1 potato, peeled and diced |
1/4 cup all-purpose flour |
4 cups vegetable stock |
Directions:
1. In saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened about 5 minutes. Add mushrooms and potato; cook over medium high heat until no liquid remains and mushrooms are tender, around 10 minutes.
2. Stir in flour cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened about 10 minutes.
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