Mushroom Soup

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Mushroom Soup

Yield: 4-6 servings

Ingredients

4 cups (1 liter) chicken broth

680 g (1.5 pounds) chopped button mushrooms

2 medium onions, chopped

2 garlic cloves, chopped

2 dashes ground thyme

3 tbsp (48 g) unsalted butter

3 tbsp (26 g) all purpose flour

1/2 cup (125 ml) white wine

1/2 cup (125 ml) whole milk

Optional: A few splashes sherry

Directions

1. In a large pot, heat the broth over medium heat. Add the mushrooms, keeping a few aside for garnish. Add the onion, garlic and thyme. Bring to a boil and simmer covered for 20 minutes.

2. Carefully purée the mushroom soup with a stick blender. Set aside.

3. In a small saucepan over medium high heat, melt the butter. Add the flour and stir constantly with a wooden spoon for 1 minute. Slowly pour in the wine, stirring constantly. Slowly pour in the milk, stirring constantly.

4. Remove the roux from the stove top and place the pot of puréed mushroom soup on the burner over medium heat. Add the roux and mix well. Use a whisk to make sure it's well incorporated. Depending on your desired thickness, you can serve the soup immediately or bring to a simmer and cook a little longer.

5. Optional: Add a few slashes of sherry to the soup pot and stir. Serve in bowls and garnish with a few sautéed mushrooms.

Tip: Serve with croutons, toasted bread or garlic bread!

For Video Instructions, please check out my video How to Make Mushroom Soup!