Ever want to have bowl of rich cream of mushroom soup, but all you have time to make is the canned variety? This is a great recipe when you are short are time, but trust me it won’t be short on flavor. You will never go to the store and pick up a can of soup again when you put this recipe in your repertoire! Serve this with a simple salad and you have a wonderful satisfying meal on a wonderful Fall day!
PS This is great for Meatless Monday!
1 pound fresh mushrooms
1/4 cup margarine
1 small onion, chopped fine
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup cream (I use half and half)
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives
Thinly slice the mushroom cap. Melt the butter in a heavy-based pan and cook the onion, garlic and chopped thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushrooms and salt and white pepper. Cook for 3 to 4 minutes, or until the mushrooms soften. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 to 3 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.