Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Ingredients
1 pound fresh mushrooms
ΒΌ cup salted butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh lemon thyme leaves
salt and ground white pepper to taste
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
1 sprig fresh lemon thyme leaves
1 tablespoon chopped fresh chives
Directions
Thinly slice mushroom caps; discard stalks.
Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.
Tips
If you can't find lemon thyme, use regular thyme.