Creamy Mushroom Soup with Thyme Croutons

Ingredients

  • 1 tablespoon(s) dark brown sugar
  • 1 tablespoon(s) extra-virgin olive oil
  • 0.25 cup(s) all-purpose flour
  • 3 tablespoon(s) unsalted butter
  • 1 cup(s) heavy cream
  • 1 pound(s) white mushrooms
  • 2 ounce(s) dried porcini mushrooms
  • + 9 more ingredients
    • 1 cup(s) dry white wine
    • Thyme Croutons
    • 2 tablespoon(s) dry sherry
    • 2 cup(s) half-and-half
    • Salt and freshly ground pepper
    • 1.75 cup(s) hot water
    • 1 teaspoon(s) finely chopped thyme leaves
    • 1 medium onion
    • 6 cup(s) chicken stock or low-sodium broth

1. In a medium bowl, cover the dried porcini mushrooms with the hot water and let them stand until softened, about 20 minutes. Strain and reserve the porcini soaking liquid. 2. Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the onion and cook over moderate...

View full recipe at Food & Wine

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