Prep 15 mins
Cook 30 mins
This is an amazing soup. It a really good one to dip bread in too. Excellent.... and i don't even really like mushrooms very much. And its high in B vitamins!
- In saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened about 5 minutes. Add mushrooms and potato; cook over medium high heat until no liquid remains and mushrooms are tender, around 10 minutes.
- Stir in flour cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened about 10 minutes.
This soup is incredibly delicious. I used one large portabello mushroom cap in this recipe,and it turned the soup a warm brown color. Even my friend who had never eaten one mushroom found that she loved the soup. I heartily recommend it.
What a nice soup this is, very tasty, I made it to the recipe with no changes. The colour of this soup was not the usual muddy beige that you normaly get with mushroom soup which was nice as it looks a bit more appetizing. Well done. Made for PAC Fall 09