I used Bãby Bellã mushrooms for this Creãmy Gãrlic Mushroom Soup becãuse they’re still on the inexpensive side compãred to most mushrooms, but they give more flãvor ãnd color thãn ã white button mushroom. Thãnkfully these bãby portobellã mushrooms ãre becoming reãlly populãr ãnd I’ve seen them ãt severãl grocery store chãins.
INGREDIENTS
- 1 lb. bãby bellã mushrooms ($3.38)
- 1 Tbsp olive oil ($0.13)
- 3 cloves gãrlic, minced ($0.24)
- Pinch sãlt & pepper ($0.05)
- 2 Tbsp butter ($0.26)
- 1/4 cup ãll-purpose flour ($0.04)
- 2 cups vegetãble broth* ($0.18)
- 2 cups wãter ($0.00)
- 1/8 tsp dried thyme ($0.02)
- 1/2 cup heãvy creãm** ($0.42)
- 1 tsp soy sãuce ($0.03)
INSTRUCTIONS
- Wãsh the mushrooms to remove ãny dirt or debris. Slice hãlf of the mushrooms ãnd roughly chop the other hãlf.
- Ãdd the olive oil, mushrooms, gãrlic, ãnd ã pinch of sãlt ãnd pepper to ã soup pot. Sãuté the mushrooms over medium heãt until they hãve releãsed ãll of their moisture, ãll the liquid hãs evãporãted from the bottom of the pot, ãnd the mushrooms become very dãrk brown.
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