Prep 10 mins
Cook 25 mins
My mother makes this soup all without measurements. The first time I tried this soup my knees went weak. Nothing beats the aromatic scent of the fresh thyme which always reminds me of cool nights in the fall when soup is just the right thing to warm your bones. I will try to put in, as accurate as possible measurements, but descriptives will be easier for me.
- 2 large portabella mushrooms
- 4 ounces white mushrooms (approx. 6 med. size)
- 1 cup vidalia onion (spanish or cooking onion is fine also)
- 2 cups chicken broth (approx)
- 1 cup half-and-half cream (approx)
- 4 tablespoons butter, margarine or 4 tablespoons oil
- 4 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 1 pinch cayenne pepper
- 2 tablespoons soya sauce
- Slice all the mushrooms and cut up slices into small pieces.
- Chop onion.
- On medium heat, melt butter (I prefer margarine), saute onion until transparent.
- Add mushrooms, saute until soft.
- Add in thyme, salt, pepper and cayenne (optional).
- Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey.
- Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency.
- Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened. Adjust seasoning to taste if necessary. Served great with a nice baguette for dunking! Enjoy!
- Add in soya sauce, it nicely balances out the colour and flavour.
I actually was not a fan of the soy sauce - I tasted the soup both before and after adding it. Other than that, this was quick and simple, and very flavorful. Thanks!
Wonderful soup and easy to make. I added the soy sauce to the individual bowls. It added a nice flavor. I used the optional cayenne as well. I loved the thyme flavor, but if you don't have any, rosemary or dill would work well instead. Thanx for a great soup!
The hardest part of this recipe is cleaning and chopping the mushrooms! My DH really enjoyed this for lunch and it is so easy to make. The soy did add a lovely caramel color to the soup. Thank you for sharing your recipe. Made for PAC Spring 2011.