Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs
1 Tablespoon vegetable oil
1 Tablespoon butter
16 ounces sliced baby portobello mushrooms
1 teaspoon fresh minced thyme
4 cloves of garlic, minced
2 Tablespoons flour
2 1/3 cup water
2 Fortune Udon Noodles Mushroom Flavor packets
1/3 cup heavy cream
2 Tablespoons chopped chives
1/3 cup garlic and herb flavored croutons, coarsely crushed
Heat oil and butter in a large dutch oven over medium-high heat until the butter has melted. Add the mushrooms and allow them to brown and cook off most of their liquid (about 10 minutes). Add the thyme and garlic and continue to cook for 3-5 minutes.
Sprinkle the mixture with the flour and cook for 2 minutes, stirring the whole time. Whisk in the water and seasoning packets and bring to a boil. Reduce the heat to low, cover and allow to simmer for 8-10 minutes, stirring occasionally, until thickened.
While the soup base is cooking, place the udon noodles in a large glass bowl with 2 2/3 cups of water. Cover the bowl with plastic wrap and microwave for 5 minutes. Drain the udon in a strainer and set aside.
Once the broth mixture has thickened, stir in the cream and using an immersion blender, puree until smooth. Add the cooked udon noodles and divide between four bowls. Top with chives and crouton crumbs. Serve immediately.
#fortunenudonoodles #cheftyaki #udonsoups
No comments:
Post a Comment