Cream of Mushroom Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 bay leaf
- 1 clove garlic minced
- ½ cup chopped shallots
- 200 grams button mushrooms sliced
- 5-6 thyme sprigs / 2 tsp thyme
- Pinch of nutmeg
- Salt & pepper to taste
- 1 tbsp all-purpose flour
- ½ cup vegetable stock
- 2 cup warm milk
- 3-4 tbsp cream
Instructions
- Heat a saucepan/pot and add olive oil, butter and bay leaf. Once butter melts, add garlic, shallots and saute till they are soft.
- Turn the heat to high and add the mushrooms. Saute the mushrooms until they turn light brown and all the water has evaporated.
- Turn the heat to medium-low and add thyme, nutmeg, salt, pepper and mix well. Add the flour and saute for 3-4 minutes.
- Add the milk, vegetable stock to the mushrooms and cook till the soup starts to thicken.
- Once the soup has thickened, stir in the cream and cook for 1 minute. Remove from heat and serve hot.
Notes
- Do not add salt while frying the mushrooms.
- Do not add more nutmeg as it can over power the flavor of the soup.
- Instead of vegetable stock, you can use water or milk.
- If you want a low-fat option, you can skip the cream.
- Thyme goes well with mushrooms, but you can use other herbs like parsley or coriander.