Roasted Garlic Cream of Mushroom Soup With Thyme
Wonderfully creamy hearty soup featuring mushrooms in a creamy base of fragrant roasted garlic, onions and a hint of Thyme.
INGREDIENTS
Nutrition- 6tablespoons butter
- 1⁄2
- 4tablespoons dry onion flakes (or 1 small fresh onion, chopped finely)
- 4tablespoons granulated garlic (or 1 clove garlic, minced)
- 1tablespoon dried parsley
- 1⁄2teaspoon white pepper
- 2teaspoons dried thyme
- 8
- 9
- 1 1⁄2cups chicken broth
- 8
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DIRECTIONS
- Prep:
- Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
- Slice remaining White and Crimini mushrooms and reserve in separate bowl.
- Directions:
- In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes – this will happen fairly quickly so be careful to watch it; turn heat down to medium.
- Gradually whisk in all-purpose flour – mixture will be bubbly.
- Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
- Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
- Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn’t stick to the bottom.
- Cook for 5 minutes to thicken.
- Add in the dried Thyme and mix thoroughly.
- Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
- Heat your mixture for 2 minutes.
- Add your sliced mushrooms and stir, until bubbly.
- Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat. You soup will thicken as it stands.
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