Cream of Mushroom Soup

Prep:

15 m

Cook:

15 m

Ready in:

30 m

Yum

This soup variety is definitely much better that the canned one and can be cooked any day!

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Servings: 4

Fresh mushrooms

1 lb.

Butter

¼ cup

Green onions

4, thinly sliced

Garlic

3 cloves, chopped

Fresh thyme

1 tsp., chopped

All-purpose flour

2 tbsp.

Vegetable broth

4 cups

Light cream

1 cup

Salt

to taste

White pepper

to taste

Fresh thyme leaves

1 sprig

Fresh chives

1 tbsp., chopped

Slice mushroom caps thinly, discard the stalks.
Prepare a pan with the thick bottom, melt butter in it, and add onion, garlic, and thyme. Cook, stirring, for 1 minute or until garlic is golden.
Add mushrooms, salt, and white pepper. Cook for 3-4 minutes or until the mushrooms become softer.
Add flour and cook for another minute, stirring continuously.
Remove from the heat and add vegetable broth, stirring.
Return the mixture to the heat and bring it to the boil again, stirring. Reduce the hat and let it simmer for 2 more minutes. Stir occasionally.
Add the light cream and whisk well. Reheat the mixture gently but don’t allow it to boil.
Season with salt and pepper and garnish with thyme leaves and chives.

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