mushrooms and onions and and and
cremini mushrooms - about a pound
spring onions - two medium bunches
garlic - a few nice cloves
dried chilies - four or five
thyme flowers - fresh
veg stock - about a quart
heavy cream - up to a pint [not necessary]
flour - couple tablespoons
butter - a few good knobs
salt - kosher
pepper - black, medium grind
soups are my favorite, and this one is super simple....promise. now take your knife and chop up the mushrooms. doesn’t have to be perfect, but get them into nice, small pieces. when that’s done get a stock pot on the flame and melt those knobs of butter over a medium high heat. when that butter is ready to go, get the mushrooms in the pot and let them cook down, allowing them to get a bit of color. in the mean time, chop up the spring onion and garlic cloves and get them in the tub along with a four or five chilies and a small bunch of your thyme. turn the heat down to medium and let that come together for five minutes or so. now take a couple tablespoons of flower and scatter evenly over your veg and stir to combine. we just want that flour to soak up some of the residual fat to form a slack roux and to cook through a bit. after a few minutes add your veg stock. turn the heat up to medium high and let the soup come to a boil. it’ll slightly thicken. at that point, add the cream, if you choose. it's a solid soup with or without. be ready to taste and season as necessary. let it sit on a medium low heat for a bit to come together, and you should be good to go. easy. no time. now cook for your family.
