Cream of Mushroom Soup
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.
Cream of Mushroom Soup
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.
Cooking Instructions
- 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.
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