|Butter, unsalted||1-1/2 oz|
|Button mushrooms, sliced||24 oz|
|Thyme, fresh, chopped||2 tsp|
|Garlic, minced||1 Tbsp|
|Milk, full fat||64 fl oz|
|Water, hot||48 fl oz|
Minor's Mushroom Base (No Added MSG)* Gluten Free
Half and half
|16 fl oz|
Minor's Dry Roux (Sauce/Soup Thickener)
- In a large sauce pot, melt butter. Add mushrooms, thyme and garlic; sauté until fully cooked, approximately 5-7 minutes. Remove from heat. Puree half of mushroom mixture and return to pot.
- In the same pot, combine milk, water and Mushroom Base using a wire whip. Heat until boiling, stirring frequently.
- In a bowl using a wire whip, blend half and half and Dry Roux into a smooth slurry. Set aside.
- Gradually pour the slurry into the boiling soup mixture, stirring constantly. Reheat to a boil, stirring frequently. Reduce heat and gently boil for 1 minute, stirring occassionally.
*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.
Products used in the recipe
A premium concentrated paste made from freshly sautéed mushrooms for a full, well rounded flavor.
Yucatan Chicken Tortilla Soup
- 0:40 TIME
- 16 portions
Pumpkin Lentil Curry Soup
- 1:00 TIME
- 16 portions
Beefy French Onion Soup made with Minor's Beef Base
- 13 portions
- 190 calories
Five Onion Soup
- 0:27 TIME
- 26 portions
- 53 calories