For vegetarian soups, this rich cream of mushroom soup garnished with chives and thyme beats the canned variety any day.
Ingredients
- mushrooms: 1 pound (fresh)
- salted butter: 0.25 cup
- green onions: 4 piece (sliced)
- garlic: 3 clove (chopped)
- fresh lemon thyme leaves: 1 tsp (chopped)
- salt and ground white pepper: (to taste)
- all-purpose flour: 2 Tbsp
- vegetable broth: 4 cups
- light cream: 1 cup
- sprig fresh lemon thyme leaves: 1 piece
- fresh chives: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Thinly slice mushroom caps; discard stalks.
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Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
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Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
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Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.
