Roasted Garlic Cream of Mushroom Soup With Thyme
photo by Chef Hunter 1368
- Ready In:
- 6 tablespoons butter
- 1⁄2 cup all-purpose flour
- 4 tablespoons dry onion flakes (or 1 small fresh onion, chopped finely)
- 4 tablespoons granulated garlic (or 1 clove garlic, minced)
- 1 tablespoon dried parsley
- 1⁄2 teaspoon white pepper
- 2 teaspoons dried thyme
- 8 cremini mushrooms (medium sized)
- 9 white mushrooms (medium sized)
- 1 1⁄2 cups chicken broth
- 8 8 ounces half-and-half or 8 ounces whole milk
- Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
- Slice remaining White and Crimini mushrooms and reserve in separate bowl.
- 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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RECIPE SUBMITTED BY
I've recently relocated to the Central Valley of California. I currently work at a wonderful place in the Bay Area, but am definitely a frustrated culinary artiste! Of course, these days, who isn't?? My favorite cookbook would be a tough decision as they all have so many uses! My passions are creating desserts and finding new creative uses for spices as well. My pet peeves are people who refuse to use anything but salt & pepper. They are important, but FLAVOR encompasses so much more than that.