Creme of Mushroom Soup

Serves 4 - 6

 Ingredients:

  1. 1 1/2 lbs oyster mushrooms sliced
  2. ¼ cup butter 
  3. 1 tbsp oil
  4. 2 chopped onions
  5. 2 tsp minced garlic 
  6. 2 tsp chopped thyme 
  7. 1 tsp rosemary
  8. 1 tsp basil
  9. 1/2 cup dry red or white wine or ¼ cup sherry
  10. 1/3 cup all-purpose flour and ¼ cup cornstarch
  11. 1 quart (4 cups) chicken broth 
  12. 1-2 tsp salt adjust to taste
  13. 1/2-1 tsp black pepper 
  14. pinch of cayenne pepper
  15. 2 chicken/beef bouillon cubes, crumbled (optional)
  16. 1 cup heavy cream or half and half 
  17. Chopped fresh parsley for garnish
  18. Bacon bits

Instructions:

  1. Melt butter and oil in a large pot over medium-high heat.
  2. Sauté garlic, add onion. Cook for about 3 minutes.
  3. Add mushrooms, thyme, rosemary and basil. Cook for 5 minutes.
  4. Keep heat at medium heat.
  5. Add wine/sherry. Cook for 3 minutes.
  6. Mix flour and cornstarch with a little stock to make a smooth paste.
  7. Stir into mushroom mix, and cook for 2 minutes.
  8. Add stock in a steady stream while stirring. Bring mixture to a boil.
  9. Reduce heat again. Season with salt, pepper and optional crumbled chicken/bouillon cubes.
  10. Simmer with lid on for 10-15 minutes.
  11. Stir occasionally while soup thickens.
  12. Mix cornstarch with a little water and stir in.
  13. Reduce heat to low, stir in cream or half and half. Simmer gently.

Serving suggestions:

  • Garnish with parsley and bacon bits.
  • Serve with a side of garlic bread, homemade bread, a side of salad or veggies.
  • For a heartier meal, stir in ½ cup of brown or white rice.
Recipes created & tested by Elsa Dixon, Travels with Elsa