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Categories:
butter olive oil onion garlic crimini mushrooms thyme pepper salt chicken Worcestershire sauce cornstarch parsley cream
Viewed: 51 - Published at: 8 years agoIngredients
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 whole Onion, Diced
- 5 cloves Garlic, Minced
- 1 pound Crimini Mushrooms, Chopped
- 1 teaspoon Thyme, Dried
- 1 teaspoon Pepper
- 1/2 teaspoons Salt, Or To Taste Dependent On Broth
- 6 cups Homemade Or Store Bought Chicken Stock
- 1 teaspoon Worcestershire Sauce
- 1/2 cups Cornstarch (I Use Organic GMO Free Found Over In The Health Food Section)
- 1/2 bunches Parsley, Chopped
- 1 cup Cream Or Half-and-Half
Method
- Into a large stock pot add butter, olive oil, onions and garlic. Saute over medium heat until onions are caramelized. Add mushrooms, thyme, pepper and salt and cook about 5-8 minutes until mushrooms start to brown.
- Add 4 cups of stock and the Worcestershire sauce. Bring to a simmer over medium heat and reduce heat to low. Simmer soup covered for 30 minutes.
- Remove 4 cups of the mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
- In a small bowl mix cornstarch and the remaining 2 cups of stock, 1/4 cup at a time, until lump free and incorporated.
- While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
- Remove from heat. Add parsley and cream.
- Enjoy with a nice crusty bread!
- Note: For reduced calories, instead of using a full cup of cream or half-and-half, I used 1/2 cup of cream and 1/2 cup of plain Greek style yogurt. It leaves a slight tang to the soup but is still nice and thick.
