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1
Preheat oven to 350 degrees.
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2
Remove stems from mushrooms.
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3
Roast the whole mushrooms by spreading onto baking sheet.
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4
(You can also roast the garlic if you wish.)
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5
Drizzle with olive oil and roast about 15-20 minutes at 350 degrees.
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6
Set aside.
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7
(See recipe #64092 for reference.
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8
I roast the mushrooms at a reduced temperature to avoid burning.
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9
).
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10
Once cooled, dice up mushrooms and mince garlic.
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11
Whisk the flour with the milk and whipping cream.
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12
Saute the onions (and garlic) in the butter.
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13
Stove top method: In large soup pan, saute the onions (and garlic) in the butter.
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14
Next, add all the ingredients including the milk/flour mixture, roasted mushrooms, stock, etc.
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15
except for the garlic chives.
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16
Simmer on low/medium-low on the stove for about 45 minutes or until the mushroom are soft.
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17
Do not burn!
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18
Crockpot method: Add all the ingredients except for the flour/milk mixture and garlic chives and cook on LOW in the crockpot for approximately 3-4 hours or until heated through and mushrooms are soft.
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19
About 30 minutes before serving, whisk in the flour/milk mixture and incorporate well.
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20
Heat thoroughly but do not burn.
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21
If soup is too thin, ladle about a cup of the soup into a small bowl, whisk in a little flour then return soup to the pot and stir in well.
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22
If soup is too thick, add more stock- about a half cup at a time to desired consistency.
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23
Season to taste with salt and white pepper.
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24
Garnish each serving with fresh garlic chives.
