Needless to say, I was even more ecstatic to try this recipe out after chatting on the phone with my sister. I have to admit, my experience wasn't quite as phenomenal as hers, but that was mainly due to the fact that I added twice the amount of flour I was supposed to (ooopsy daisies!)...which obviously sucked a lot of flavour out of the soup. That being said, it was still a really yummy, hearty soup, I plan on trying it again and I would recommend trying it if you're in the market for some mushroom soup to fill your belly!
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- Rosemary from about three sprigs, chopped
- 1 1/2 pounds mushrooms, thickly sliced
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp thyme
- 4 cups milk
- 2 cups chicken stock or vegetable stock (I used vegetable)
- salt and pepper to taste
Things to Note: For those of you who have the cookbook, it says that it serves 8. This is definitely on the generous side and I would say it serves more around 4-6, with a grilled cheese on the side.
Nat's Roasted Mushroom Soup