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Oyster Mushroom Cream Soup

Mushrooms:

  • 450 g oyster mushrooms (thinly sliced)

Vegetables:

  • 3 cloves of garlic

  • 1 onion (sliced)

Liquids:

  • 250 ml of red wine

  • 1 l chicken broth

  • 250 ml of sweet cream

Spices:

  • 1/2 tsp. dried thyme

  • salt

  • pepper

The others:

  • 2 tbsp. corn starch

  • 50 g of butter

  1. Melt butter in a pot, add onions, fry until they become transparent.

  2. Add chopped garlic and mushrooms, sauté until the mass becomes browned and soft.

  3. Add salt and pepper to taste.

  4. Pour in the wine and cook for about 5 minutes.

  5. Add chicken broth, sweet cream and thyme, continue to boil.

  6. Meanwhile, mix the cornstarch with 50 ml of water in a bowl. Then add it to the soup, stir until the soup thickens.

  7. If the soup is not thick enough, add a little more cornstarch.

  8. Serve immediately.

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