Garlic Mushroom Soup
- 1 Whole Garlic or 1 Roasted Garlic,
- 3.5 – 4 Cups Sliced Button Mushrooms
- 1 Cup Milk or 1/2 Cup Milk + 1/2 Cup Cream
- 2 Tablespoons Flour
- 1 Medium Onion, chopped
- Salt
- Black Pepper + Crushed Pepper (adjust amount to taste)
- Thyme
- 2 Tablespoons Olive Oil or Tangy Hot Oil or Hot Chile Oil
- 2 Cups Water/Stock (or as much as you need)
- Green Onions/Scallions, Finely Chopped (For Garnish)
- Red Pepper Flakes (For Garnish)
- Thyme (for Garnish)
- Tangy Hot Oil or Hot Chile Oil (For Garnish) –
- Lemon Juice (Optional)
- Produce
- Button mushrooms (3 1/2 Cups)
- Garlic or 1 roasted garlic, Whole (1)
- Green onions/scallions (1)
- Onion, Medium (1)
- Thyme (2)
- Canned Goods
- Water/stock (2 Cups)
- Cooking & Baking
- Black pepper + crushed pepper (1)
- Flour (2 Tablespoons)
- Olive oil or tangy hot oil or hot chile oil (2 Tablespoons)
- Red pepper flakes (1)
- Salt (1)
- Tangy hot oil or hot chile oil (1)
- Drinks
- Lemon juice (1)
- Dairy
- Milk or (1 Cup)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published December 11, 2009 (3 years ago).
6 people saved this recipe.
