Ingredients
500 g button mushrooms
1 tbsp butter
¼ tsp SIDS CRAZY SALT
3 cloves garlic, minced
SIDS SALT & PEPPER to taste
2 tbsp butter
¼ tsp all-purpose flour
2 cups vegetable stock
2 cups water
⅛ tsp dried thyme
½ cup heavy cream
1 tsp soy sauce
Directions
Wipe the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
Add 1 tbsp butter, mushrooms, SIDS CRAZY SALT, garlic, and a pinch of SIDS SALT & PEPPER to taste to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
Add 2 tbsp butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.
Add the vegetable stock, water and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the stock.
Stir the cream into the soup. Add the soy sauce, taste the soup, and add an additional pinch of salt if needed. (depending on the salt content of the broth you used)
Serve hot.
