MushroomCreamSoup

Name: MushroomCreamSoup
Yield: 2 servings (or 1 big serving)
Cuisine: 日本語
Ingredients: sliced fresh mushrooms 2 c.; onion, chopped 1/4; chicken bouillon cubes 1 cube; water 1/2 c.; dried thyme 1 - 2 branches; butter 1 Tbsp.; flour 1 Tbsp.; half&half 1/2 c.; salt 1 pinch; ground black pepper 1 pinch; white wine optional; parsley optional

mihoinseattle @cook_40031450

Good for cold and rainy (could be snowy!) days. Easy and tasty soup!
このレシピの生い立ち
I got tons of mushrooms so I cooked them into soup!

MushroomCreamSoup

mihoinseattle @cook_40031450

Good for cold and rainy (could be snowy!) days. Easy and tasty soup!
このレシピの生い立ち
I got tons of mushrooms so I cooked them into soup!

保存済み

レシピを保存

印刷

材料

2 servings (or 1 big serving)

sliced fresh mushrooms 2 c.
onion, chopped 1/4
chicken bouillon cubes 1 cube
water 1/2 c.
dried thyme 1 - 2 branches
butter 1 Tbsp.
flour 1 Tbsp.
half&half 1/2 c.
salt 1 pinch
ground black pepper 1 pinch
white wine optional
parsley optional

保存済み

レシピを保存

作り方

1

In a saucepan, cook mushrooms and onion in the broth with thyme about 10 min, until tender.
2

Put the mushroom mixture in a blender and puree, leave some chunks of vegetable in it. Set aside.
3

In the saucepan, melt the butter, mix in flour until smooth. Add half&half, vegetable puree, salt and pepper.
4

Stirring constantly, bring the soup to a boil and coon until thickened. Adjust seasoning if it's necessary.
5

Optional: add 1 teaspoon white wine. Sprinkle parsley before you serve the soup.