Cream of garlic and mushroom soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads garlic | |
| ½ | pounds | Mushrooms, halved |
| 3 | ounces | Butter (6 tb.) |
| 1 | teaspoon | Fresh thyme |
| 4 | tablespoons | Flour |
| 2 | tablespoons | Chopped parsley |
| ⅔ | cup | Chicken stock |
| ⅔ | cup | Milk |
| ⅓ | cup | Light cream |
| Salt and pepper | ||
| 2 | ounces | Mushrooms, sliced |
Directions
GARNISH
Separate the garlic cloves and blanch them in boiling water for 1 minute, drain and peel. Sweat the mushrooms in the butter for 5 minutes. Lift out of the pan and keep to one side. Add the garlic and thyme to the butter and mushroom juices and gently cook with the lid on for about 10 to 15 minutes until the garlic cloves are just tender. Add the flour and cook for several minutes. Turn up the heat and add the stock and milk a little at a time, stirring well. Simmer for 10 minutes. Add the mushrooms and simmer for another minute to heat them through. Remove from the heat, stir in the cream and season with salt and pepper to taste. Serve garnished with the chopped parsley and thinly sliced crisp, raw mushrooms, for texture. The Great Garlic Cookbook, by Sophie Hale ISBN 1-55521-801-6 Submitted By SHARON VERRALL On 02-05-95