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| Servings |
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Ingredients
- 3 Tbsp unsalted butter divided
- 2 cloves garlic minced
- 1 shallot finely chopped
- 4 oz crimini mushrooms chopped
- 2 Tbsp all purpose flour
- 3 cups chicken stock
- 1/4 tsp fine sea salt or to taste
- 1/4 tsp ground black pepper or to taste
- Optional ingredients for garnish: sliced sautéed mushrooms, chopped parsley
Ingredients
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Instructions
- In a Dutch oven over medium-high heat, melt 2 tablespoons of butter.
- Add garlic and shallot, cook until they begin to soften (approx. 1 minute).
- Add mushrooms and cook until tender and browned (approx. 3 minutes).
- Transfer contents to a bowl. Add remaining 1 tablespoon of butter to Dutch oven.
- Once melted, sprinkle flour and whisk it quickly into a paste.
- Reduce heat to medium.
- Add stock, a little at a time, whisking out the clumps after each addition.
- Increase heat back to medium-high and allow soup to simmer well for 3 minutes.
- Add mushrooms and continue to cook for 2 additional minutes, the stock will thicken slightly to be somewhat creamy.
- Allow to cool for 3–4 minutes. Ladle into bowls. Garnish with mushrooms and parsley, if desired.
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