INGREDIENTS

1 tbsp oil
1 tbsp butter
2 tsp minced garlic
¼ cup chopped onion
½ cup button mushrooms (fresh or canned), chopped
½ cup shiitake mushrooms (fresh or canned), chopped
1 tbsp all-purpose flour
2 cups chicken broth
½ tsp dried thyme
1-410 ml Angel Evaporada
½ tsp salt or according to taste
¼ tsp ground black pepper or according to taste
croutons (optional)

PROCEDURE

1. Using a deep pot, heat oil and butter. Add garlic and onion, saute until soft and aromatic. Add mushrooms, continue cooking until mushrooms turn soft.
2. Add all-purpose flour. Mix well until flour is combined with the mushrooms and heated through.
3. Pour chicken broth and thyme. Simmer over medium heat for 10-15 minutes. Take 2 cups of mushroom soup mixture and blend/puree using an electric hand blender or blender.
4. Pour back to the pot the blended mixture and add Angel Evaporada. Bring to a boil and season with salt and pepper.
5. Ladle your soup into bowls and top with croutons before serving.