| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 20 min | 35 min |
Servings
4
Ingredients
4 tablespoons Butter
3 cups White button mushrooms quartered
1/4 cup Onions small dice
1/4 cup Celery small dice
1/8 teaspoon Thyme fresh
1/4 cup All Purpose Flour
2 cups Chicken stock
1/2 cup Heavy cream
TT Salt and Pepper TT= To taste
2 teaspoons Parsley chopped
Service
1/4 cup Sour cream
2 tablespoons Heavy cream
1 pinch Salt
Directions
Place the butter in a medium size sauce pan and put over medium heat. Add the mushrooms. Initially the mushrooms will suck up all of the butter but keep cooking and stirring until the butter comes back out of them. Add the onions, celery and thyme, stir until the onions are translucent. Add the flour and stir until mixed. Slowly add the chicken stock while stirring. Raise the heat to high and bring to a boil the drop down to a simmer for about twenty minutes. Puree the soup until smooth then add the heavy cream and stir in. Season to taste with salt and pepper then divide into four bowls. Garnish with your chopped parsley and serve. Enjoy!
- Optional garnish: Mix the sour cream, heavy cream and salt together. Place in a small squirt bottle. I do a zig zag design on my soup with the mixture but you can make any design you like.
- Chefs note: Remember when making this recipe you can change it around to meet your tastes. Have fun when cooking, it’s not that serious!
