Mushroom and Garlic Creamy Soup

Found this FANTASTIC soup in this site Budget Bytes 

Now, warning, it did take a looooooong time to make, approximately one hour, but it was worth every minute. Perfect for a cold night, just like last night.

INGREDIENTS

• 200 grms of white mushrooms.
• 200 grms of portabella mushrooms
• Some shitakii mushrooms (optional)
• 3 cloves of garlic.
•  1/4 cup of cream (nata liquida for cooking).
• Thyme (tomillo)
• 2 spoonfuls of flour
• 2 spoonfuls of butter.
• Vegetable stock.
• 4 cups of water.
• Olive oil.
• Black pepper.
• Salt.

STEPS 

1. Cut up the mushrooms. Leave half sliced and the other half diced it up.
2. Now in a big pot add the mushrooms with some olive oil, a bit of salt and the pepper.
3. Now add the garlic crushed, or very finely sliced.
4. Have it all in the saucepan until the water of the mushrooms disolves and you are left with tiny mushrooms and the garlic.
5. Now add the butter and the flour and it will seems like strange cause it gets thick like a paste, but do not be afraid.
6. Now add the 4 cups of water with the vegetable stock and let it all bring to a boil.
7. Now THIS is when the soup gets thick.
8. And now, add the cream which will make it velvety and beautiful and finally
9. Add the thyme, loads of it so that it has a great balance between mushrooms, garlic and thyme.
10. Voila, enjoy.

Great, great recipe you all, it tastes just as good as it looks. My boyfriend flipped at how good it is.

I will definitely make it again.