Ingredients
- 6 tablespoons butter (divided)
- 1 small yellow onion (chopped)
- 4 ounces fresh mushrooms (quartered)
- 2 ounces dried mushrooms (soaked)
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- 1 bread slice
- 1/4 teaspoon garlic salt
How to Make
-
Step 1: Soak dry mushrooms in 1 cup of boiling water for 20 minutes.
-
Step 2: Meanwhile start making croutons, by cutting up the bread and sauteing it in 3 Tbs of butter, seasoned with garlic salt. Set aside.
-
Step 3: In the same pan, melt 3 Tbs of butter and cook onion in a low heat until translucent, add fresh mushrooms, bring heat to med/high and saute until soft.
-
Step 4: Add flour, mix well with the mushrooms, cook for a minute until lightly golden and stir in the chicken broth. Lower the heat and continue stirring until it thickens.
-
Step 5: Drain soaked mushrooms, reserving mushroom water. Add soaked mushrooms to the soup and filter mushroom water through a cloth just in case there is some dirt. Add filter water to the soup. Simmer for 5 minutes.
-
Step 6: Add heavy cream, turn off the heat, stir well and season with salt and pepper.
-
Step 7: Serve on warmed up bowls, decorate with reserved croutons.
-
Step 8: Enjoy.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.