Cream of Mushroom Soup
- 1 large box of mushrooms finely chopped. About 8 cups.
- 6-8 cloves of garlic crushed
- 1 bunch of chives finely chopped
- 4 sage leaves
- 1 tsp fresh thyme
- Olive oil
- Salt & pepper
- 1 cup whole milk
- 1 tbsp all purpose flour
- 1 tbsp butter
- 1 carton vegetable broth, about 5 cups
In a pot heat 2 tbsp olive oil and sauté garlic until tender. Add sage leaves and let it wilt for 1 minute. Add chopped mushrooms, salt and pepper and 2 cups broth. Cover and cook for 10 minutes on medium heat until mushrooms are tender.
After 10 minutes add 3 cups more broth and thyme. Cook for an additional 5 minutes.
While the soup is cooking, make the rue. In a pan melt 1 tbsp butter and add 1 tbsp flour and whisk in until bubbles form. Add 1-cup milk and whisk in until bubbly and smooth. Do not let it clump. This should take no more than 3 minutes.
Add the rue to the mushroom soup and whisk in. Add chives and stir on low heat for 5 minutes. Soup is ready.
Serve hot with extra black pepper and a couple sage leaves for garnish.