Rich Cream of Mushroom Soup
Ingredients
- 1 pound fresh mushrooms
- ¼ cup salted butter
- 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh lemon thyme leaves
- salt and ground white pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup light cream
- 1 sprig fresh lemon thyme leaves
- 1 tablespoon chopped fresh chives
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Instructions
- Thinly slice mushroom caps; discard stalks.
- Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
- Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
- Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.
Source
Original recipe: View Original