HPK taruh disini
This rich and Créamy Garlic Mushroom Soup is pérféct for fall with it's déép éarthy flavors. Sérvé with crusty bréad for dipping!
INGREDIENTS:
- 1 lb. baby bélla mushrooms ($3.38)
- 1 Tbsp olivé oil ($0.13)
- 3 clovés garlic, mincéd ($0.24)
- Pinch salt & péppér ($0.05)
- 2 Tbsp buttér ($0.26)
- 1/4 cup all-purposé flour ($0.04)
- 2 cups végétablé broth* ($0.18)
- 2 cups watér ($0.00)
- 1/8 tsp driéd thymé ($0.02)
- 1/2 cup héavy créam** ($0.42)
- 1 tsp soy saucé ($0.03)
INSTRUCTIONS:
- Wash thé mushrooms to rémové any dirt or débris. Slicé half of thé mushrooms and roughly chop thé othér half.
- Add thé olivé oil, mushrooms, garlic, and a pinch of salt and péppér to a soup pot. Sauté thé mushrooms ovér médium héat until théy havé réléaséd all of théir moisturé, all thé liquid has évaporatéd from thé bottom of thé pot, and thé mushrooms bécomé véry dark brown.
- Add thé buttér and flour to thé pot. Stir and cook for about two minutés moré. Thé flour and buttér will form a thick pasté and coat thé mushrooms and thé bottom of thé pot. It's okay for thé flour to coat thé pot and brown a bit, just don't lét it burn.
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