2 Medium onions
2 Cloves of garlic
650 g White Mercer Mushrooms
250 g Swiss brown Mercer Mushrooms
65 g Unsalted butter
15 g Fresh thyme
60 g Wheat flour
2 Chicken bouillon cubes
1 l Water
125 ml Fresh cream
Cream of Mushroom Soup
35 minutes
Serves 4
Method
- Chop the onions. Finely chop the garlic.
- Wipe the white mushrooms clean with kitchen paper and slice them.
- Heat 50 g of butter in a soup pan over medium-high heat.
- Sauté the onion until softened and translucent, about 3 minutes. Add the garlic during the last minute of sautéing.
- Strip the thyme leaves from the sprigs and add ⅔ of the thyme to the pan along with the white mushrooms. Cook for 10 minutes, stirring regularly.
- After 7 minutes, add the flour and cook for the remaining 3 minutes.
- Crumble the stock cubes over the mixture and add the water. Let it simmer gently with the lid on the pan for 10 minutes.
