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