Creamy Mushroom Soup with Tea Rubs
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms (such as button, cremini, and shiitake), sliced
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup dry sherry or Madeira (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Sauté the Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the Mushrooms:
- Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 5-7 minutes.
Season with Tea Rub:
- Sprinkle the tea rub mixture over the mushrooms and onions, stirring to coat.
Create the Roux:
- Stir in the flour to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
Add the Broth:
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Simmer the Soup:
- Bring the soup to a simmer, then reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld.
Add Cream and Sherry:
- Stir in the heavy cream and dry sherry or Madeira (if using), and cook for an additional 5 minutes.
Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the creamy mushroom soup into bowls and garnish with chopped fresh parsley before serving.