Cream of Mushroom Soup
Cream of Mushroom Soup
Instructions
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1
In a large skillet, brown the mushrooms over high heat in the butter, a third at a time, each time using 15 ml (1 tablespoon) of butter. Season with salt and pepper.
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2
When cooked, place the mushrooms in a bowl, keeping 250 ml (1 cup) aside for garnish.
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3
In a large saucepan, brown the onions and garlic in the remaining butter (45 ml / 3 tablespoons). Add the flour and cook for one minute, stirring constantly. Add the broth, rice, thyme and remaining mushrooms. Season with salt and pepper. Bring to a boil and simmer for about 15 minutes.
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4
Remove the thyme and purée in a blender until very smooth. Adjust the seasoning.
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5
Pour the soup into bowls. Garnish with the reserved mushrooms. Garnish with a spiral of crème fraiche and sprinkle with chives. Season with pepper and serve.
Cream of Mushroom Soup
