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
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!