Mushroom cream soup
Test recipe with long ingredient line
Ingredients
- 1 tbsp Lorann Blueberry Emulsion Oil
- 1 tbsp Himalayan Pink Salt
- 2 cup sliced fresh mushrooms
- 1 cup boiled chicken broth
- 1 cup all-purpose white wheat flour
- 1 tbsp dried thyme
- 2 tbsp chopped red onion
Instructions
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, add oil, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.