Cream of Mushroom Soup (v)

Ingredients

• 3 tbs butter
• 1 large onion, diced
• 4 cloves of garlic, minced
• 3 tbs olive oil
• 2 lbs assorted cleaned and sliced fresh mushrooms (reserve ~½ C for garnish)
• ½ C white wine (e.g., Chardonnay, Pinot Grigio or Sauvignon Blanc)
• ½ C all-purpose flour
• 3 qt vegetable stock
• 1½ C heavy whipping cream
• 3 tbs fresh parsley, minced
• 1 tbs fresh thyme, minced
• Sea salt and pepper to taste

Directions

1. Add the butter to a stock pot over medium-low heat and cook the onions until well caramelized, about 45 minutes. This step is very important.
2. Stir in the garlic and cook for 1 to 2 minutes or until you smell it.
3. Add the olive oil and the mushrooms, turn the heat to medium-high, and sauté for 15-20 minutes or until the mushrooms are cooked down, stirring often. This step is also very important – take the time needed here.
4. Deglaze with white wine and cook until absorbed (about 5 minutes), stirring often.
5. Stir in the flour, add the stock, turn the heat to high, and bring the soup to a boil. It should be thick.
6. Puree the soup using an immersion blender or regular blender until smooth.
7. Finish with cream, herbs, salt, and pepper. Makes 10 servings
8. Add 2 tbs olive oil to a hot sauté pan, add the reserved mushrooms and sauté until brown (about 5 minutes), adding a pinch of the herbs for color.
9. Top individual portions of the soup with the sautéd mushrooms, some fresh chopped parsley and a few drops of a good olive oil.

Chef's Notes

• If you omit the heavy cream and use a plant-based butter alternative, this becomes vegan mushroom soup
• You can make this soup up to 2 days ahead of time.
• To reheat, add the desired amount to a small pot and heat over low heat until hot.
• Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
• If the soup is not thick enough, add a slurry consisting of ¼ C cornstarch and ¼ cup of cold water, then bring the soup to a boil to activate.
• When reheating the soup, the cream can sometimes separate. To rethicken, add a small amount of slurry (2 tbs cornstarch in 1 tbs water) and bring to a boil while whisking.