Yield: 4-5 (as a meal), 8-10 (as appetizer)
Requires: a soup blender
- Butter & olive oil, 2 tablespoons each
- Assorted fresh mushrooms, 600g, sliced
- 4 garlic cloves, finely chopped
- 1 big yellow onion, finely diced
- Dried thyme
- All-purpose flour, 6 tablespoons
- Chicken stock, 1 liter (Alternately, I use chicken stock cube & water when I’ve run out of stock)
- Bay leaf
- Light thickened cream, 1/2 cup (opt for plain yogurt as an healthier alternative)
- Salt & pepper to taste
- Add olive oil and butter into a large heavy pot over medium flame.
- Add onion, fry till translucent then add garlic. Fry till fragrant.
- Add some 1-2 dashes of dried thyme, salt and pepper. Add mushrooms. Fry and allow mushrooms to cook until withed.
- Add flour. Stir until flour is well-combined into the vegetables.
- Add stock and bay leave. Stir until the clumps of mushrooms smooth out. Increase flame to heat, cover pot and allow it to boil.
- Reduce heat to medium /low again, season with dried thyme, pepper and salt where desired, bearing in mind that cream will be added last.
- Blend the mushrooms till desired consistency – some like it velvety smooth, some like it grainy, others chunky. Lastly, add cream, stir well, bring to boil and serve.