mushroom soup
1 lb mushrooms (cremini, button, shiitake) sliced
3 shallots, diced
1 tablespoons olive oil
3 tablespoons butter
2 tablespoons flour
1 1/2 quarts of chicken or vegetable stock*
1 cup heavy whipping cream*
1 tablespoon fresh thyme
Salt and pepper to taste
In a large stockpan, heat the olive oil and melt the butter.
Add the shallots and saute until transluscent.
Add the thyme and mushrooms and continue to cook until mushrooms release most of their juices.
Sprinkle the flour over the mushroom and onion mixture and continue to cook for 1 minute stirring constantly.
Add stock and bring to a boil. The mixture will thicken.
Take pan off heat and blend the mixture until smooth.
Return pan to stove and add cream. Simmer until soup is hot. Salt and Pepper to taste
*Substitute your favorite vegetable stock (or water) and cashew cream to make it vegan.
