Updated: Dec 14, 2020
This mushroom soup is fully flavoured with garlic, onions and herbs it is so deliciously creamy with tender bites of mushroom pieces. Cooked with easy to find ingredients you may already have in your kitchen.
1/4 Cup unsalted butter
1 medium onions (chopped)
4 cloves of garlic (minced)
1 lbs fresh Portobello mushrooms (sliced)
2 table spoons olive oil
1/4 Cup plus 2 tablespoon flour
1 1/4 tablespoon dried thyme
1 1/2 teaspoon salt
1 teaspoon pepper
1 beef bouillon (crumbled)
1 Cups half and half cream
4 Cups Chicken broth.
In a large pot over medium heat, add the butter, oil, garlic and onions, sauté 3-4 minutes until softned.
Add sliced mushrooms, thyme and 1 cup of chicken broth and allow to cook 5 minutes uncoverd, stir occasionally.
Sprinkle mushrooms with flour, mix and cook for another 2-3 minutes, while stirring.
Add the remaining chicken broth stir and bring to boil.
Reduce the heat and season with crumbled beef bouillon, salt and pepper.
allow to cook for a least 15 minutes, stirring occasionally, until thickened.
Reduce heat to low and stir in half and half cream, add salt and pepper to taste, Serve Warm.