Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup butter; 2 small or 1 large shallots OR 1 small onion; 4 cloves minced garlic; 1 1/2 lbs assorted mushrooms; 1/4 heaping cup flour; 1 tbsp fresh or 1 tsp dried thyme; 1/2 cup dry white wine; 1 qt mushroom stock or vegetable broth; 1 cup light cream or half and half; to taste Salt and black and/or white pepper

Chloe Zohar @NYfoodieGIRL87

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

Chloe Zohar @NYfoodieGIRL87

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

Saved

Ingredients

45 minutes

6 servings

1/4 cupbutter
2small or 1 large shallots OR 1 small onion
4 clovesminced garlic
1 1/2 lbsassorted mushrooms
1/4heaping cup flour
1 tbspfresh or 1 tsp dried thyme
1/2 cupdry white wine
1 qtmushroom stock or vegetable broth
1 cuplight cream or half and half
to taste Salt and black and/or white pepper

Saved

Steps

45 minutes

1

In a soup pot melt the butter over medium-high heat.
2

Add the shallots (or onion) and garlic, add a healthy pinch of kosher salt and sweat until fragrant.
3

Add mushrooms, thyme and another pinch of salt. Cook the mushrooms until they let off most of the liquid.
4

Add the flour and stir until the ingredients look gummy, add wine to deglaze.
5

After the wine has loosened the flour add the stock or broth, season to taste and stir to combine. Bring to a gentle boil then simmer for 20 to 45 minutes.
6

Add cream taste for seasoning then serve and enjoy.