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A lighter and less creamy version of this classic “cream of” soup…
Put your stock into a saucepan and heat it over medium heat. You don’t need it to boil but it does need to be hot. You’ll use it in a bit.
In a large stockpot over medium high heat melt butter. Then add onions and shallot. Saute over medium-high heat until the onions are translucent then add your mushrooms and thyme. Continue to saute until the mushrooms begin to turn golden brown, without burning the onions.
Now we are going to make a roux. Sprinkle flour evenly over the vegetables. It should combine with the residual butter and become pasty. Mushrooms are pretty absorbent though, so if your flour stays too clumpy, go ahead and a tablespoon or two of butter until the flour begins to mix. Continue stirring for about two minutes and be careful not to burn the roux.
Next, grab a whisk. One a ladle at a time, add your hot stock, whisking constantly until your roux has completely dispersed throughout the stock. Once this has happened, add the remaining stock. Lower heat, and simmer until soup has thickened, about 20 minutes.
Using an immersion blender, blend soup until it is completely pureed. Strain it into a large bowl through a chinois or a fine mesh sieve and then return it to the pot. Add salt and pepper to taste.
Heat cream in a separate saucepan. When ready to serve, whisk the hot cream into the soup until incorporated. Put it into your serving bowls and garnish with sliced mushrooms and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!