An extremely tasty vegetarian or meatless soup. Amazing with a slice of crusty bread.
20 oz of fresh mushrooms
4 cups vegetable of chicken stock
1 yellow onion
1 small garlic clove
4 tbsp butter
4 tbsp flour
1 bay leaf
0.5 tsp white pepper
1 tsp Sriracha hot sauce
0.5 tsp paprika
Slice the mushrooms and dice the onions. Mince the garlic. Saute the onions until translucent. Add the mushrooms. Cook on medium-low until browned. Add the garlic and cook until fragrant.
Mix in the broth and spices. Simmer for 30 minutes.
In a separate dish, heat the butter and add the flour. Prepare a roux, then add in a quarter cup of cold milk, followed by another quarter cup. Pour into the mushroom soup. Simmer for 15 minutes, adjust thickness with more milk if necessary. Adjust salt level to taste. Add in Sriracha for the last few minutes.
Remove the bay leaf. Reserve half of the mushrooms. Chop mushrooms into smaller pieces. Blend soup with a stick mixer until smooth. Add back mushroom pieces. Serve!