Directions
- 1Mince 10-12 garlic cloves.
- 2Dice 1 white onion.
- 3Sauté the diced onions and minced garlic in butter in a skillet.
- 4Chop 2 packs of brown button mushrooms.
- 5Add the chopped brown button mushrooms into the skillet with the sautéed onions and garlic and cook them down.
- 6Chop 1 pack of shiitake mushrooms.
- 7Add the chopped shiitake mushrooms to the skillet.
- 8Deglaze the skillet with 1/3 cup of white wine.
- 9Add 1/2 cup of flour to the mushroom mixture and cook through for 3-5 minutes.
- 10Add chicken/beef stock as needed to the mixture.
- 11Add 1 bunch of thyme to the soup.
- 12Cover the skillet and let the soup simmer for 30 minutes.
- 13Add 2 tbsp of Worcestershire sauce to the soup.
- 14Add 3 tbsp of soy sauce to the soup.
- 15Add 1/3 cup of cooking cream to the soup and mix well.
- 16Season the soup with salt and pepper to taste.
- 17Slice bread into squares for croutons.
- 18Add 3 tbsp of olive oil to a pan with the bread squares.
- 19Toast the bread with olive oil until crisp.
- 20Finish the croutons by adding Parmesan cheese.
- 21Serve the mushroom soup in a bowl.
- 22Garnish the soup with a swirl of cream and fresh parsley.
- 23Top the soup with roasted mushrooms and the prepared croutons.
Ingredients
- 10 to 12 garlic cloves
- 1 diced white onion
- 2 packs brown button mushrooms
- 1 pack shiitake mushrooms
- as needed chicken/beef stock
- 0.5 cup flour
- 0.5 stick knobs butter
- 0.33 cup white wine
- 1 bunch thyme
- 2 tbsp Worcestershire sauce
- 3 tbsp soy sauce
- 0.33 cup cooking cream
- to taste salt & pepper
- bread
- 3 tbsp olive oil
- to taste Parmesan
Equipment
bowlladlecutting boardknifeskilletwooden spatulalidpan
Tips
- Taste and measure with your heart as all measurements are estimates.
- Serve with croutons, more mushrooms, and cream.
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