Campfire Mushroom Soup
1 lb. fresh mushrooms (use a variety)
6 Tbsp butter, divided
1/2 sweet onion, diced small
1 garlic clove, minced
5 Tbsp flour
4 1/2 cups vegetable stock
2 Tbsp fresh thyme, chopped up a little
1/2 cup heavy cream
In a cast iron Dutch oven on a grate over your campfire or grill, put 2 Tablespoons of the butter and all the onion in and cook until onion becomes transparent.
Add the garlic and cook, stirring, for 1 minute, then add all the mushrooms and cook slowly for 10 to 15 minutes until most of the liquid disappears and mushrooms are softened.
Remove Dutch oven from the grill and set aside.
In a separate large fire-safe pot, melt the remaining 4 Tablespoons butter, then whisk in the 5 Tablespoons flour, cooking until golden brown in color, then slowly whisk in the vegetable stock, cooking and stirring frequently until thick, about 8 to 10 minutes.
Pour this mixture into the Dutch oven with mushrooms, add the thyme, return to fire, and cook slowly over low coals for 15 minutes, stirring frequently. Be sure it’s cooking slowly. Move to slower coals if it’s boiling too hard (fast.)
Remove from coals and let cool for 3 minutes, then stir in the heavy cream.
Serve immediately in bowls with crusty bread to complete the meal.