The best way to warm yourself up is not only through secondary means such as having a heater or covering up with lots of blankets, no, but the mushroom soup is also here for the rescue. This creamy soup is great to have during chilly weather like what we’re experiencing now.
This soup can be paired with chicken tenders, ugali fries or with some crunchy mandazi. The recipe is simple and you can be warm in less than one hour. Mushroom soup is also a great way to make use of chicken broth.
1/4 cup of unsalted butter
1 pinch salt
2 pounds of sliced fresh mushrooms
1 onion, diced
1 1/2tablespoons of all-purpose flour
6 sprigs of fresh thyme
2 cloves of garlic, peeled
4 cups of chicken broth
1 cup of water
1 cup of heavy whipping cream
Cayenne pepper to taste
- Melt butter in a large soup pot over medium-high heat and cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle and add to mushroom mixture and then add garlic cloves.
- Pour chicken broth and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and cayenne pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
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