Mixed Mushroom Soup
1 ounce butter
1 pound onions, peeled and finely chopped
2 pounds mixed mushrooms, finely chopped (see note)
Salt, to taste
Pepper, to taste
3 ounces flour
2 pints vegetable or mushroom stock
1 pint whole milk or fat-free half-and-half
1 teaspoon chopped fresh thyme
In a large stockpot, melt the butter over a very low heat, add the onions and cook gently for 10 minutes or until translucent. Raise the heat, add the mushrooms and season well with salt and pepper. Cook for 3 minutes or until the juices start to run, then stir in the flour. Lower the heat and cook, stirring continuously, for about 8 minutes. Combine the stock and milk in a separate pan and bring to a boil, then remove from heat. Gradually add the stock and milk to the mushroom mixture, whisking to avoid lumps. Heat the soup at just below simmering point for about 10 minutes, stirring occasionally. Add the thyme, check the seasoning and serve.
[amazon-product]095381520X[/amazon-product]Note: This recipe was tested with a mixture of button caps, brown mushrooms and portobellos. I stirred porcini powder, available at specialty supermarkets like Central Market, to enhance the place. I used thin slices of button cap as a garnish.
Makes 6-8 servings.
Adapted from “Avoca Café Cookbook” by Hugo Arnold with Leylie Hayes