Easy Mushroom Soup

This straightforward, delicious direction is formed while not cream or milk. a combination of butter and flour thicken chicken broth to make a velvety soup while not being too serious. the mixture of crimini and white button mushrooms add earthy notes that job well with the made broth.

INGREDIENTS

• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 4 ounces crimini mushrooms, chopped
• 4 ounces white button mushrooms, chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• ¼ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• Sliced sautéed mushrooms for garnish, optional
• Chopped parsley for garnish, optional

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
2. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
3. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
4. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

Based on the recipe from HERE