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
From the Recipe Box 
Going to make this! Yum
LikeLike