|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.
Minor's Dry Roux (Sauce/Soup Thickener) 2.5 lb (Pack of 4)
Cooked mixture of butter and flour which replaces classic roux to create all types of fresh-flavored, scratch quality entrees and side dishes. Ideal for both traditionally rich cream sauces and contemporary "light" sauces.
- 0:45 TIME
- 10 portions
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