Cream of Mushroom Soup

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.


Enjoy!