In a saute pan, melt about 3 T unsalted butter. When sizzling, toss in a heaping cup of sliced mushrooms. Saute until they have browned and smell nutty. Remove from heat. Add a cup or so of chicken stock, or 1 1/2 cups water with an Herb-ox chicken bouillion cube. Stir. Add 1 teaspoon dried or fresh thyme, salt, and pepper.
Puree in blender. Add a few drops of Tabasco, and serve with homemade croutons. Serves 2.
PS/ if you substitute olive oil, the mushrooms won't brown as much, and the nutty flavor will not be as pronounced.
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Comments: 9
Hi Donald - I just know you'll love it! Pure essence of mushroom. I always feel like Superwoman after I've had this soup.
I too make a good mushroom soup! I use homemade stiock though, because most canned stock or broth have too much soidum or MSG, and I can't use either.
Will try yours soon