Monday, 14 January 2013

Cream of Mushroom Soup


1/4 cup unsalted butter
2 pounds white or brown button mushrooms, sliced
1 yellow onion, diced
1 rounded tbsp flour
6 sprigs fresh thyme, tied into a bundle with kitchen string, plus some picked leaves to garnish
2 cloves garlic, peeled, left whole
4 cups chicken broth or stock
1 cup water
1 cup heavy cream
salt and fresh ground black pepper to taste

Go here for the rest.




1 comment:

  1. What a nice recipe, Bri. This sounds delicious. I hope you have a great weekend. Blessings...Mary