Roasted Mushroom Soup

Roasted_mushroom_soup_fr

Course Soups and Stews

Ingredients in this Recipe

1 small clove garlic, finely minced
1 tablespoon unsalted butter
1 teaspoon chopped thyme, plus extra for garnish
1/2 shallot, thinly sliced
1/4 cup heavy cream
10 ounces baby portobello mushrooms, sliced
2 cups low sodium beef stock
2 tablespoons extra virgin olive oil
2 tablespoons flour
2 tablespoons white wine
Freshly ground black pepper
Salt, to taste

Recipe Preparation

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