Creamy Mushroom Soup
I'm not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..
Creamy Mushroom Soup
I'm not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..
Cooking Instructions
- 1
Chop up your onions, celery, garlic, cauliflower so it's ready. Wash your mushrooms in a colinder.
- 2
Heat butter on low temperature. When butter is bubbly, add mushrooms and a pinch of salt and cook a good 15 minutes (on low). The mushrooms will initially give off a good bit of juice - the key to this recipe is letting them slow cook and for that juice to cook off.
- 3
Add onions and cook another 5 minutes on low, until translucent.
- 4
Add garlic, green onions, and celery. Cook another 3 minutes.
- 5
Add thyme, cauliflower, chicken broth, vegetable broth and let it all simmer on low for about 40 minutes. Check on it every now and then to make sure nothing crazy is happening.
- 6
Remove sprigs of thyme, and use a hand blender or food processor and give everything a good mix. You don't want baby food, there should still be some nice chunks of mushrooms in there. Add milk and let everything simmer another 5 minutes or so to blend together.
- 7
Serious yumsters.
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