If you've told yourself a long time ago that you do not care for mushroom soup, you simply must try again! I'm speaking from personal experience and now I love, first, the aroma that comes with the roasting and cooking of this soup and, secondly, the fresh homemade flavor. The ingredients are simple and mostly good for you!
- 1 - 1 1/2 lbs mushrooms of choice (about 5 cups)
- 2 Tbsp olive oil
- 3 Tbsp butter
- 1 large onion, chopped
- 2 cloves garlic
- 1 Tbsp fresh thyme leaves
- 1/2 cup light cream (coffee cream)
- 2 cups chicken or vegetable broth
- fresh lemon juice and pepper
- Clean and chop mushrooms in half. Drizzle with olive oil and roast at 400 F for 15-20 minutes, stirring a couple of times.
- Meanwhile, melt butter in large skillet and cook onion, stirring until golden brown. Add crushed garlic and thyme, stirring for one more minute. Set aside.
- Add roasted mushrooms to onions and continue to cool down with cream.
- Blend in blender or food processor until just blended.
- Pour into medium sized pot or back into skillet. Add broth and bring to boil.
- Just before serving, add a squeeze of lemon juice and freshly ground pepper.
* freeze fresh thyme and simply strip off as much as you need for a recipe
* peel dry mushrooms to remove dirt
* for broth, try using better-than-bouillon in a jar and dissolve in boiling water. It keeps well in the fridge and is always fresh.* this recipe serves 2 - 4 as a meal, with a sandwich, or 6 - 8 as an appetizer