Fresh Mushroom Soup (Print Version)
# Ingredients:
01 -
1 spoon oil.
02 -
4 spoons butter.
03 -
2 onions, finely chopped.
04 -
4 garlic cloves, minced small.
05 -
1/2-1 spoon black pepper.
06 -
1/2 cup dry wine.
07 -
1 1/2 pounds brown mushrooms, sliced thin.
08 -
4 spoons fresh thyme, chopped finely.
09 -
6 spoons all-purpose flour.
10 -
4 cups low-sodium chicken broth.
11 -
1-2 spoons salt.
12 -
2 beef bouillon cubes.
13 -
1 cup heavy cream, half-and-half, or evaporated milk.
14 -
1/2 spoon finely chopped parsley for topping.
15 -
1/2 spoon fresh thyme for garnish.
# Instructions:
01 -
Add butter and oil together in a large pot. Let it melt, then soften onions in it for 2-3 minutes. Put in garlic and stir for another minute.
02 -
Throw in mushrooms and 2 spoons of thyme. Let them cook down for 5 minutes. Pour in wine and simmer for 3 more minutes.
03 -
Mix in flour and keep stirring for 2 minutes. Slowly pour in the chicken broth while you stir, and let it start to boil.
04 -
Lower the heat. Toss in the beef cubes, salt, and pepper. Cover it up and let it simmer for 10-15 minutes until it thickens.
05 -
Turn the heat to the lowest possible. Gently mix in the cream. Make sure it doesn’t start to boil. Adjust salt to your liking.
06 -
Sprinkle the top with the chopped herbs. Serve it nice and warm.
# Notes:
01 -
Want a dairy-free option? Try using a different type of milk.