Cream of mushroom soup
Cooked with half a pound of fresh white button mushrooms, butter, milk and chicken broth, it's hard to say no to a second or even a third bowl of this lovely silky soup.Optionally, sprinkle in some chopped greens before serving.
Ingredients
- 1 medium onion
- 1 generous pinch dried thyme
- 225 grams fresh white button mushrooms
- 6 tablespoons butter divided
- 1 tablespoon salt (you may need more)
- ΒΌ teaspoon ground pepper (you may want more)
- 6 tablespoons all-purpose flour
- 4 cups full-fat milk
- 2 cups chicken bone broth
Instructions
- Peel the onion and grate until you have a quarter cup.
- Take four to six mushrooms and slice.
- Chop the rest of the mushrooms.
- Melt four tablespoons butter in a pot and spread the sliced mushrooms. Cook for a minute then flip to lightly brown the opposite sides.
- Scoop out and set aside.
- Saute the grated onion and dried thyme in the remaining butter in the pan.
- Add the chopped mushrooms and the remaining two tablespoons butter.
- Season with salt and pepper and cook, stirring, for about a minute.
- Add the flour and stir quickly.
- Cook, stirring constantly, for a minute or so.
- Whisk the milk and broth together, and pour into the pot in a thin stream, stirring as you pour.
- Cook uncovered over medium heat (to prevent the milk from curdling), stirring often, until thick (it should coat the back of a spoon) and the soup leaves no flour-y sensation in the mouth.
- Taste. Depending on how well seasoned the chicken broth is, you may need to add more salt and pepper.
- To serve, ladle your real cream of mushroom soup into bowls and top with the sliced mushrooms.