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Image Credit: Ann
Cream of Mushroom Soup
2 to 3 cups sliced mushrooms
1 large shallot, minced
1 garlic clove, minced
3 to 4 tablespoons butter
2 tablespoons flour
1 sprig of fresh thyme
¼ - ½ teaspoon dried tarragon (optional)
3 to 4 tablespoons flour
2 to 4 cups chicken broth
1 to 2 cups milk or use cream for a richer soup (depending on how thick you like your soup)
Sauté sliced mushrooms in butter, add shallot, cook for a few minutes being careful not to
brown the shallots.
Add the minced garlic and sauté for one minute.
Add a couple of tablespoons of flour and sauté for a couple of minutes.
Add the chicken broth and fresh thyme bring to a boil and then simmer for 20 minutes.
Add the cream or milk and simmer for a few more minutes.
Optional - Coarsely puree soup with a stick blender.
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