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    Creamy Garlic Mushroom Soup

    Source of Recipe

    Recipe Introduction

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

    Recipe Link:

    List of Ingredients

    2 lb. Baby Bella mushrooms
    2 T. olive oil (or more)
    8-10 cloves garlic, minced
    Pinch salt & pepper
    4 T. butter
    1/2 cup all-purpose flour
    4 cups vegetable broth
    4 cups water
    1/4 tsp dried thyme
    1 cup heavy cream
    2 tsp soy sauce


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

    In a Dutch oven heat the olive oil over medium heat. Sauté the sliced mushrooms – you may 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.

    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.

    Add the vegetable broth, water 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.

    Serves 6-8.




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