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SOUPS

Creamy Mushroom Soup

SERVINGS 4-6
Creamy Mushroom Soup
INGREDIENTS:

2 pounds cremini mushrooms
2 tablespoons olive oil
4 cloves garlic, minced and divided
8 fresh thyme sprigs, divided
2 tablespoons ghee
1 large sweet onion, diced
¼ cup all-purpose flour or gluten-free alternative
6 cups chicken stock preferably low sodium or home made
2 bay leaves
1/3 cup heavy cream or dairy free alternative
Kosher salt and freshly ground black pepper, to taste

PREPARATION:
  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
  • Melt ghee in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock, scraping any browned bits from the bottom of the pot.
  • Stir in bay leaves and remaining thyme. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  • Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
  • Serve immediately.

 

Source: Adapted from damndelicious.net

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