Ingredients:

500g Swiss brown mushrooms, sliced

4 cups chicken stock

1 cup cream (heavy)

1/3 cup plain flour

1 medium brown onion, diced

2 tbsp butter, unsalted

1 tsp dried thyme

1 tsp dried parsley

1 tsp dried rosemary

3 tsps garlic powder

Salt & pepper to taste

Method:

  • Over a medium-high heat, add butter, onion, and mushrooms to a large saucepan. Season with salt and pepper and cook until mushrooms soften.
  • In a small bowl, add the flour, herbs, and garlic powder. Stir to combine. Add in chicken stock to bowl and whisk to combine. Pour into the saucepan, mix, and allow it to simmer for 5 minutes.
  • Next, add in the cream and mix again. Allow it to simmer for another 5 minutes and then serve.

Chef Notes:

Serve with crusty ciabatta bread.