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Roasted Mushroom Soup
Details
- Servings: 2
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: soup
Cuisine
- american
Ingredients
- 10 ounces baby portobello mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 2 cups low-sodium beef stock
- 1 tablespoon unsalted butter
- 1/2 shallot, thinly sliced
- Salt, to taste
- 1 small clove garlic, finely minced
- 1 teaspoon chopped thyme, plus extra for garnish
- 2 tablespoons white wine
- 2 tablespoons flour
- 1/4 cup heavy cream
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