Categories: Soup
Ingredients
- 5 tbsp unsalted butter
- 1/3 cup onion, finely chopped
- 1 garlic clove, chopped
- 3/4 lb white mushrooms, whole
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 tbsp flour
- 1 cup heavy cream
- salt and pepper
- 1/2 lb white mushrooms, sliced
- 1/2 bunch chives, chopped
- Herbed croutons for garnish
Directions
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In a medium saucepan, heat 2 tbsp butter over medium-high. Add onion and garlic and cook until softened. Add whole mushrooms and cook for 2-3 minutes. Add the white wine and simmer until liquid is reduced by half.
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Add chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until vegetables are very tender, 10-15 minutes. Transfer contents of pan to a blender and puree until smooth. Return soup to pan and bring to a simmer.
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In a small bowl, mash 1 tbsp butter with the flour. Whisk the flour paste into the simmering soup in increments. Continue to simmer. Season with salt and pepper.
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In a medium saute pan, heat 2 tbsp butter over medium. Add sliced mushrooms and cook about 5-7 minutes. To serve, divide soup among warmed soup bowls. Garnish with the sliced mushrooms, chives, and croutons.