Savory Soup

I don't like raw mushrooms, shhhh it is a secret. Simply I can't stand the texture of them, all spongy and squigy! Now if you fry them up and cook them in something you have a totally different story as I can't stop eating them. There is something about the earthy flavor that develops, and the change in texture, that I can't get enough of. If you put them in a soup and I am in even more trouble. Consequently whenever I stumble across a mushroom soup recipe I have to try it, no if ands or buts! Hubby of course complains at the start due to the lack of meat, but normally enjoys it just as much as I do in the end.

This recipe here is by far the simplest one I have completed to date. Not many complicated ingredients, so it allows the full bodied flavor of the mushroom to be full enjoyed. It was also very quick and easy, something I definitely appreciate after a long day at work and a almost three year old who desperately wants my attention.

White Mushroom Soup:

• 2 lbs white mushrooms, sliced
  
• 3 tbsp butter
• 1 large onion, finely chopped
• 1 tbsp flour
• 3 sprigs of fresh thyme, leaves removed
• 4 1/4 cups chicken broth or water
• Salt and pepper

Melt butter in soup pot. Add onion and cook slowly until translucent. Add mushrooms and cook until soft.

Add flour and cook for 3 minutes, stirring. Add thyme, chicken stock and salt and pepper. Bring to boil and cook covered for approximately 15 minutes.

Transfer half to blender and puree, and return to pot, stirring well to incorporate.

Serve and enjoy!