Ingredients
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Instructions
- Melt butter in a 2 quart saucepan on medium-high heat, sauté mushrooms with a pinch of salt until they release their juices. Reduce heat to low and cook until browned, then add onions and cook until soft and translucent - about 10 minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add dried thyme and garlic, then add chicken stock and water and bring to a simmer. Cook on low for 45 minutes.
- Transfer soup to a blender and puree in small batches or use a hand blender to puree to desired consistency, leaving some of the mushrooms intact.
- Return soup to pot and stir in Borden Heavy Whipping Cream (or Milk). Season with salt and black pepper.
Ingredients
Share this recipe with your friends!
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|
Instructions
- Melt butter in a 2 quart saucepan on medium-high heat, sauté mushrooms with a pinch of salt until they release their juices. Reduce heat to low and cook until browned, then add onions and cook until soft and translucent - about 10 minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add dried thyme and garlic, then add chicken stock and water and bring to a simmer. Cook on low for 45 minutes.
- Transfer soup to a blender and puree in small batches or use a hand blender to puree to desired consistency, leaving some of the mushrooms intact.
- Return soup to pot and stir in Borden Heavy Whipping Cream (or Milk). Season with salt and black pepper.
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