Cream of Mushroom Soup

Sorry kids, the soup parade has begun. I’ll try and intermingle it with other food, but no promises. I love me my fall and soup season. Of course, you will also notice we’re back to brown food. I don’t know why my soups are almost always brownish, but c’est le vie.

This was a good one. Both G and I enjoyed every spoonful. There was no meat, but who cared. And fast! I don’t think I’ve ever had a soup come together so quickly.

4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves oil

1 1/2 pounds sliced mushrooms

4 teaspoons thyme

1/2 cup wine

6 tablespoons flour

4 cups chicken broth

S & P to taste

2 beef bouillon cubes, crumbled

1 cup cream or 1/2 and 1/2

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onions for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium. Season with S & P and bouillon cubes.

Cover and simmer for 10 to 15 minutes, stirring occasionally. Reduce heat to low, stir in cream or 1/2 and 1/2. Allow to gently simmer (do not boil). Adjust S & P and add remaining thyme.

*…From the Recipe Box:

We have just lived through some interesting times. Keep the faith people.

Another lazy butt lesson. Sliced mushrooms make things so easy. Dried herbs are just fine. Sorry Ina.

I ran out of cream, but I think it would be better with it.

and remember what William F. Buckley said: I wouldn’t insult your intelligence by suggesting you actually believe what you just said.    You know who I’m talking to.

Big kiss, Lynn                                                                                          

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