Ingredients
Scale
- 1 Tablespoon butter
- 2/3 – 3/4 cup chopped sweet onion
- 2 – 3 cloves garlic, peeled & chopped fine
- 1 1/2 cups morel (or other) mushrooms, cut into bite-size pieces … or use dried reconstituted morel mushrooms, reserving the liquid for the “broth” in the soup
- 1/4 cup dry white wine
- 1/4 cup flour
- 3 cups mushroom juice and/or broth (beef or vegetable)
- 1 bay leaf
- 1 – 2 teaspoons fresh thyme leaves
- 1 cup shredded smoked gouda cheese (VERY lightly placed in the cup)
- 1 cup fat free (or regular) half and half
Instructions
- In a medium saucepan over medium heat, melt the butter, then add the onion, garlic, and mushrooms. Saute until the onions are soft, the garlic is fragrant, and the mushrooms release their juices. Drain off the excess mushroom juice into a bowl and saute a little longer.
- Add the wine and saute until the liquid is mostly gone. Sprinkle with flour and stir to coat the mushrooms and onion with flour. Add the reserved mushroom juice and broth (3 cups total), the bay leaf and thyme, bring to a boil, then reduce to a simmer, stirring occasionally, until the liquid begins to thicken.
- Stir in the gouda cheese and half & half and cook over medium low heat until the cheese is hot and melted.
- Serve hot, with cheesy garlic toast to sop up the juices.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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