Mushroom and Thyme Soup
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“In '300 Sensational Soups' by Meredith Deeds and Carla Snyder”
Mushroom and Thyme Soup
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Chef's Note
“In '300 Sensational Soups' by Meredith Deeds and Carla Snyder”
READY IN:1hr 17mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 cup unsalted butter
- 1 onion, chopped
- 1 lb mushroom, thinly sliced
- 6 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 5 cups chicken stock
- 1 cup dry white wine
- garlic crouton (Buttery Croutons variation)
Directions
- In a big soup pot melt butter over medium heat; add in onion, mushrooms, and shiitakes; saute until mushrooms are browned, 10-15 minutes.
- Sprinkle with flour, thyme, salt, and pepper; saute for 2 minutes.
- Gradually whisk in stock and wine; bring to a boil.
- Decrease heat and simmer, stirring occasionally, for 30 minutes.
- Ladle into heated bowls and garnish with croutons.
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Mushroom and Thyme Soup