Cream Of Mushroom Soup
By dinnerwithjulie.com
Ham is divine in mushroom soup - if you have a chunk left over, chop it and stir it in along with the mushrooms. Or if you have a ham bone, simmer it in the soup.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
By dinnerwithjulie.com
Ham is divine in mushroom soup - if you have a chunk left over, chop it and stir it in along with the mushrooms. Or if you have a ham bone, simmer it in the soup.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 587 Reviews
Ingredients:
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, crushed
2-3 cups sliced mushrooms - any kind
a few sprigs of fresh thyme
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, crushed
2-3 cups sliced mushrooms - any kind
a few sprigs of fresh thyme
Instructions:
- Heat a drizzle of oil and about half the butter in a pot set over medium-high heat.
- Add the onion and cook it for a few minutes, until it's soft. Add the garlic and cook for another minute, then the mushrooms, the rest of the butter, and pull the leaves off thyme off their stems and add them. If you like, add some chopped ham, too.
- Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake the flour overtop and stir to coat the mushrooms with flour. If you like, add a splash of sherry or white wine, and let it cook off.