Cream of Mushroom Soup
- 2 tbsp olive oil
- 16 oz. whole mushrooms, sliced
- 1 tbsp butter
- 1/2 onion, diced finely
- 2 tsp roasted garlic seasoning paste
- 2 tbsp all-purpose flour
- 3 c chicken broth
- 1/2 tsp salt
- pepper to taste
- 1/2 tsp fresh thyme leaves, chopped
- 2 tbsp whipping cream
- 4 tsp chives cut on the diagonal, for garnish
- 1/2 c plain croutons
Preparation time 10mins
Cooking time 40mins
Heat oil in a large saucepan set over medium heat. Add mushrooms and saute until tender; remove from pan and reserve. In the same pan, heat butter over medium heat. Add onion and saute until softened, then add garlic paste.
Sprinkle flour over vegetables and stir until paste forms. Gradually stir in broth until flour dissolves. Bring to a simmer, stirring constantly, until soup begins to thicken. Add half of the reserved mushrooms and their accumulated jiuces. Reduce heat to low and simmer 10 min.
Using a hand-held blender, puree soup until smooth.
Stir in remaining mushrooms, salt, pepper and thyme, and bring soup up to a simmer. Remove from heat, stir in cream, garnish with chives, top with croutons and serve.