Making Groceries: Cream of Mushroom Soup
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Ingredients
  • 2 big cloves of garlic
  • 1½ c sliced crimini mushrooms
  • 3 T flour
  • 1½ c vegetable stock
  • 1 c milk
  • 1 bay leaf
  • ¼ t white pepper
  • 3 T freshly chopped parsley
  • juice of ½ lemon
Instructions
  1. Smash one clove of garlic with the flat edge of your knife. Mince the other clove and set aside.
  2. In a large skillet place about 3 T of olive oil and the smashed garlic clove. Heat over a medium high flame. Once oil is hot and fragrant, add the mushrooms. Stir to coat in the oil, then leave then alone. Mushrooms will appear to soak up all the oil, but if you are patient, they will soon release their juices. In about a minute, they will brown. Turn them. Remove the smashed garlic clove and add the minced one. (That is my technique for imparting lots of garlic flavor without chancing burnt garlic.)
  3. Once mushrooms have browned, season with sea salt and white pepper. Add about 1 T olive oil. Sprinkle with flour and stir. This will look messy. Stir the mushrooms and cook for about 1 minute.
  4. Add the vegetable stock and stir like crazy. You may want to use a whisk to get the flour incorporated in the liquid.  Add the milk and bay leaf. Cook over a medium flame, stirring frequently. Within 5-10 minutes, sauce will have thickened. Taste and adjust seasoning.  Remove bay leaf and add parsley and lemon juice before serving.
Recipe by Mamaguru at http://mamaguru.com/making-groceries-cream-of-mushroom-soup/