Cream of Mushroom Soup

This is a basic cream of mushroom soup recipe with an added zip from the soy sauce and peppercorns. I will add some shiitake mushrooms when I make this next, but didn’t have any on hand this time.

1 pound fresh button mushrooms
1/4 cup margarine
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup light cream
1/2 teaspoon szechuan peppercorn, freshly ground (optional)
1 tbsp light soy sauce (optional)
1 tbsp dark soy sauce (optional)
salt and pepper to taste
1 tablespoon chopped fresh chives

Remove the stalks from the mushroom caps, discarding the stalks. Thinly slice caps (or chop in a food processor if desired)

Melt the butter in a pot and cook the onion, garlic and thyme, stirring until the garlic is golden. Add the mushrooms and further cook for 3 to 4 minutes, or until the mushroom starts to soften.

Add flour and cook while stirring for about a minute.

Add the stock, while stirring continuously and bring to a boil. Reduce the heat and simmer for 2 minutes, stirring occasionally.

Whisk the cream into the soup, and reheat gently, stirring (do not allow the soup to boil). Add the peppercorns and soy sauce. Season to taste if desired with salt and pepper, and garnish with the chopped chives.