- 3 garlic cloves
- 3 shallots or 1 white onion
- 1.5lbs total of mixed mushrooms (white button mushrooms, portebello mushrooms, oyster mushrooms)
- 3 tablespoons butter
- 3 tbs olive oil
- salt and pepper, 4 tbs shoyu
- 3 tbs flour
- 2tsp thyme
- 1.5 cups chicken stock
dice all the mushrooms, onions, and garlic as small as possible.
Heat the olive oil & 1tbs butter in a pot over medium heat, and saute the mushrooms, onion and garlic mixture with the lid on. You want to try and sweat out all the juices. (~ 10 minutes).
Before the mushrooms dry out, add the chicken stock until the mushrooms are covered in the pot and continue to simmer for another 20 minutes.
GRAB A BEER!
Let the soup cool a little, then pour it into a blender or use a hand blender and pulse it a few times.
Grab a non-stick pan, add 2tbs butter to the pan on a low heat. Once it’s all melted, slowly add the flour and cook for 1-2 minutes. This should make a thick paste which needs some milk added gradually, continually stirring until the cream thickens to make your roux. Then pour it directly into the mushroom stock pot.
Give it a taste test, add shoyo soy-sauce to make it saltier. Reduce to a simmer on low temp and add more water or chicken stock to control the thickness.
Heat the bread-bowl in a toaster oven, cut a hole out and tear out some bread. Pour the soup into the bread-bowl and serve.
