Mushroom Soup
This wonderful autumn soup is rich and filled with delicious mushrooms.
Ingredients
- 3 tbsp olive oil you can use 1 tbsp butter and 2 tbsp oil if you prefer
- 2 diced carrots
- 2 ribs diced celery
- 1 medium onion
- 1 tsp fresh thyme
- 2 pounds mushroom
- 6 cups vegetable or chicken stock
- 1 clove garlic
- 1/4 cup flour
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- Heat oil over medium heat. Sautee onions, carrot and celery until tender (but not browned).
- Stir in mushrooms and sautee until soft (about 5 minutes). Add garlic and stir until fragrant (approximated 1 minute).
- Add flour and stir until slightly golden in colour.
- Add stock, thyme, salt and pepper. Scrape any browned bits from the bottom of the pot.
- Cover and simmer for 30 minutes. Remove from heat, stir in heavy cream. Serve and enjoy.