Stephanie’s Cream of Mushroom Soup
This recipe is from Stephanie Dukette at Southwest Mushroom Cultivators.
The Recipe
Ingredients
- 12 cups Water
- 8 Garlic cloves
- 2 Onions
- 2 Carrots
- 2 Celery ribs
- Parsley
- 3 tbsp Thyme, chopped
- 4-6 Mushroom stems
- 8 cups Mushrooms, chopped
- 6 tbsp Oil
- 1/4 cup (heaping) Brown Rice Flour
- 1/4 White Wine
- Salt
- Pepper
PREPARATION
- To make the broth, bring to simmer for half an hour: 12 cups water, 4 garlic cloves, 1 onion, carrots, celery, parsley, thyme, and 4-6 mushroom stems.
- In a separate pot, saute the chopped mushrooms in oil until tender, about 10 minutes.
- Add in 1 diced onion and 4 cloves of garlic. Saute until tender, about 3-5 minutes.
- Add in the brown rice flour, stir and cook for 1 minute.
- Deglaze and reduce by half with a shy 1/4 cup of white wine.
- Add in 10 cups of the broth and simmer until tender, about 20 minutes.
- Add the thyme, salt, and pepper.
- Thin with broth if needed and garnish with parsley when serving.
- Enjoy!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
