So, as promised, my next post is a soup! Soups are such appetite killers! A lot us avoid soup for the same reason. I just can’t resist a hot bowl even on a sunny day. This is one of my favorite soups. I’m reluctantly sharing the recipe today.
I haven’t tasted too many varieties of mushrooms. I’m sure to like all of them. I used button mushrooms for this soup. This soup is slightly on the thicker side and you alter the consistency to your liking.
Without further ado, here’s what you need
That’s all you need! I used chicken cubes as I had no stock handy! If you do have the time, please substitute those cubes with fresh chicken stock.
Heat butter in a soup pot and sauté mushrooms on medium high heat.
Mushrooms will begin to release their juices in about 3-4 minutes. Continue to stir occasionally.
When the water has partially evaporated, reduce the flame to medium low and continue to wilt the mushrooms.
When the mushrooms dry out, add cubed onions and cook for another 5 minutes to soften the onions.
Stir in the flour and cook for about half a minute to get rid of the raw flavor.
Flour gives the soup that amazing bounce!
Lower a bunch of thyme and stir it in.
Pour in the stock and simmer covered for about an hour.
I am usually impatient and stop cooking the mushrooms after 45-50 minutes.
Take the soup pot off heat and cool completely. I mean ‘cool’ not ‘warm’. I’m pretty patient with this step. I learnt the hard way!
Pick out the thyme bunch and blend the mushroom- onion mixture smooth. I have a medium sized processor, so I tend to blend in batches.
Put the lovely soup back on heat and season with salt and pepper.
You can alter the consistency at this point with some stock.
I like a thick soup so I do nothing.
What’s life without cream!
And we’re done! Dig in!
Crisp grilled baguette and piping hot soup!
I used some sautéed mushrooms to garnish!
I’m not going to urge you to try this because I know you will 🙂
Have a great day!
Sliced Mushrooms 400 gm
Cubed Onions 2
Thyme 1 bunch
Butter 2 tbsp.
Cream 2-3 tbsp.
Flour 1 tbsp.
Chicken stock/ Vegetable stock 3 cups
Salt and Pepper to taste
Melt butter and sauté mushrooms until completely dry. Add onions and sauté for another 5 minutes. Add flour and cook for another minute. Immerse a bunch of thyme and pour in chicken stock and cook covered for an hour. Cool the mixture and blend smooth in a food processor. Return to pot on heat and season with salt and pepper. Stir in cream and serve hot!