I love soup! Growing up, and even to this day actually, my mom always had a large Tupperware of homemade soup in the fridge. Soup has just always been on the menu!
- 4 small packages of white Paris mushrooms, thinly sliced
- 6 tbsp of butter
- 1 onion, chopped
- 1 clove of garlic, finely chopped
- 2 tbsp of flour
- 6 cups of beef stock
- 3 tbsp of rice
- 1 branch of fresh thyme
- Salt and pepper
- cream, optional ( I used 15% cream but you could use a higher or lower fat content cream)
- In a large pot, cook the mushrooms in 4 batches using 1 tbsp of butter each time. Season with salt and pepper.
- Put the cooked mushrooms aside. Keep ¼ of the mushrooms apart for later use.
- Cook the onion and garlic in the remaining butter until golden.
- Add the flour and stir well. Cook for 1 minute.
- Add the beef stock, rice, thyme and mushrooms. Season to taste.
- Cook for 15 minutes on low heat.
- Remove the thyme branch and pulse the soup in the electric blender until you obtain a creamy consistency. Add the reserved mushrooms, (sliced and cooked).
- Add a little splash of cream just before eating.