A hearty soup with a rich mushroomy taste, perfect for that blustery fall day.
- 2 Tbsp oil.
- 1/2 lb Mushrooms, cut into approximately 3/4 inch pieces
- 1/2 cup white wine
- Beef bouillon cube or 1-2 Tbsp of Johnny’s au jus
- 1 onion, diced
- 3 cloves fresh garlic
- 2 tsp thyme
- 1 tsp marjoram
- 1/4 cup cream
- 2 cups chicken broth or stock
- 1 1/2 oz butter, flour, made into a blond roue
- Combine the butter and flour to make the roue, and set aside to cool a bit.
- Add oil to saucepan and heat. Add garlic and cook until fragrant (1-2 minutes).
- Add diced onion and cook until translucent (3-5 minutes)
- Add wine, mushrooms, thyme, and marjoram and cook until mushrooms give off liquid (3-6 minutes).
- Meanwhile, in smaller saucepan, bring chicken stock to simmer. Stir in small amounts of roue until broth thickens to desired level (lightly coats back of spoon)
- Add thickened chicken broth and cream to mushrooms/onions in their saucepan.
- Simmer for 15 to 20 minutes. Add salt and pepper to taste.
- Garnish with parsley, chives, or whatever.