Cream of Mushroom Soup a la Romaine
  • 4 Tablespoons butter
  • ½ pound chopped mushrooms
  • 1 medium onion, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • Pinch of thyme
  • 2 Tablespoons all-purpose flour
  • 1 quart water
  • Salt and Pepper, to taste
  • 1 pint heavy cream
  • Grated Romano cheese, for sprinkling (or chives and a mushroom slice)
  1. Melt the butter in a soup pot. Add the chopped mushrooms, onion, carrot, garlic, and thyme. Cover the pot and let the vegetables simmer for 5 minutes over very low heat.
  2. Add the flour and stir well. Add the water, stir some more, and bring the soup to a quick boil. Over low heat, simmer for 30 minutes.
  3. Blend the soup in a blender and then return to the soup pot. Add the seasonings and cream and mix well. Reheat the soup, but do not let it boil again. Serve the soup hot sprinkled with some grated Romano cheese, and add a few minced chives and a mushroom slice, if desired.
Recipe by The Culinary Cellar at