Cream of Mushroom Soup II
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Cream of Mushroom Soup II

1. Fresh mushrooms - 1 pound
2. Salted butter - ¼ cup
3. Green onions, thinly sliced - 4
4. Garlic, chopped - 3 cloves
5. Chopped fresh thyme - 1 teaspoon
6. All-purpose flour - 2 tablespoons
7. Vegetable broth - 4 cups
8. Light cream - 1 cup
9. Salt and pepper to taste - 1 cup
10. Fresh thyme leaves - 1 sprig
11. Chopped fresh chives - 1 tablespoon

How to cook deliciously - Cream of Mushroom Soup II

1. Stage

Thinly slice the mushroom caps, discarding the stalks.

2. Stage

Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.

3. Stage

Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

4. Stage

Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.