Ingredients
Scale
- 1 lb sliced mushrooms
- 1 small onion, diced
- 6 cups vegetable or chicken broth
- 1 T Better than Bouillon, Roasted Garlic base
- 1 tsp dried thyme
- 1 bay leaf
- 1.5 T salted butter, divided
- 1 cup whole milk
- 2 T flour
- Fresh chopped herbs for garnish
- Salt and pepper to taste
- 1 T marsala or dry sherry, optional
Instructions
- Place half the butter into a soup pot over medium heat. Add onions and dried thyme. Saute them in melted butter until onions begin to soften and become translucent, about 4 minutes. Add mushrooms to pan. Stir to coat with butter and onions and cook for an additional 3-5 minutes, until mushrooms are soft and beginning to release liquid.
- Add broth, bay leaf, and bouillon base to pot. Bring soup to a boil, then reduce heat and simmer for about 15 minutes.
- While soup is simmering, make a roux by melting remaining butter in a nonstick pan over low heat, then sifting in flour and stirring vigorously. The result will be a firm but smooth, doughy mixture. Next, take a quarter cup of hot cooking broth from the soup pot and add it to the roux a little at a time, stirring vigorously to create a smooth, thick sauce. Add two more quarter cups of broth, one at a time, repeating the process. Finally, add a quarter cup of the whole milk to the sauce, cook and stir briefly to ensure the sauce is smooth and allow it thicken.
- Add the cream sauce to the soup pot, along with the remaining milk. Simmer the soup of another 5 minutes so the liquid will become a bit thicker. (This a soup will be slightly creamy but not overly thick in consistency.) Remove the bay leaf.
- Use an immersion blender or a countertop blender, working in batches, to puree the soup to the desired consistency.