Cream of Mushroom Soup

Ingredients

• grams Mushrooms (Cremini, White, or Mix), Sliced
• Small Onion (or Shallot), Diced
• Cloves Garlic, Chopped
• tablespoon Unsalted Butter
• ml Cream (Half-Half or Table)
• cups Water
• tablespoon Red or White Wine Vinegar
• tablespoon Better than Bouillon (Beef or Chicken)
• teaspoons Thyme (dried)
• teaspoon Optional Spices (eg Parsley, Basil), Don't Overpower the Thyme
• teaspoon Worcestershire Sauce
• Optional Squeeze of Lemon
• Pepper to Taste
• Flour or Corn Starch, To Thicken

Instructions

1. 1

   Melt butter in a large saucepan or pot over medium-high heat. Add mushrooms and cook, stirring frequently, until the liquid has mostly evaporated (10-15 minutes).

   Note: If preferred, cook for up to 12 minutes to brown the mushrooms.

2. 2

   Add Onions and cook until soft (3 minutes), then add garlic and cook for one minute longer.

   Note: Shallots may be used instead of onion; if so then only cook for 30 seconds before adding garlic.

3. 3

   Add water, bouillon, wine vinegar, Worcestershire sauce, and spices. Cook for 20 minutes.

   Note: For a fancier soup, real wine (red or white) may be used instead of wine vinegar. If used, reduce for several minutes before adding water and other ingredients.

4. 4

   Blend with a stick blender or countertop blender. Don't overdo it; this soup is best with a bit of texture. Then add the cream.

5. 5

   Add the flour or corn starch to thicken the soup to desired level. Add small amounts at a time, otherwise she flour/starch will form clumps.

6. 6

   Add lemon + pepper to taste and serve.

   Note: A little bit of lemon goes a long way

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