Email to Kim Shook      

Creamy Garlic Mushroom Soup

Source of Recipe

Budgetbytes.com


Recipe Introduction

Mike got the recommendation for this soup from Robby at his office. He and Jessica loved it. I am not a fungus lover. It is inexpensive and easy to make.

Recipe Link: https://www.budgetbytes.com/2017/09/creamy-garlic-mushroom-soup/

List of Ingredients

2 lb. Baby Bella mushrooms
Olive oil
8-10 cloves garlic, minced
Pinch salt & pepper
4 T. butter
1/2 cup all-purpose flour
4 cups vegetable broth
4 cups water
2 T. dry sherry
1/4 t. dried thyme
1 cup heavy cream
1 1/2 t. soy sauce
1 t. Worcestershire sauce



Recipe

Wash and dry the mushrooms. Slice half of them and roughly chop the rest. Keep separate.

In a Dutch oven heat 2 T. or so of olive oil over medium heat. Sauté the sliced mushrooms – you will need to do this in batches because you don’t want them to be crowded. Add a little salt and pepper and cook until they have released ALL of their moisture, they are well-browned and all of the liquid has evaporated from the bottom of the pan. Once the sliced mushrooms are done and removed, add the rough cut ones to the pan in batches and remove when ready.

Remove the mushrooms from the pan and repeat as many times as you need to in order to get them all cooked, adding a little oil and S&P, as needed. Add the minced garlic when you judge that the last batch of mushrooms are about a minute from being done.

When the garlic is fragrant, put all of the mushrooms back in the pan and add the butter. Let melt and add the flour. Stir and cook for a couple of minutes until a browned roux is formed and coats the mushrooms.

Slowly add the vegetable broth, water, sherry, and thyme. Scrape up all the browned bits from the bottom of the pan and bring to a simmer. Cook for a few minutes and let thicken slightly.

Stir in the cream and soy sauce. Taste and adjust seasonings. Might well need more salt.

Serves 6-8.