Creamy Mushroom Soup

4 T Butter
2 cups yellow onions
2 T Finely chopped garlic
4 pounds sliced mushrooms (Get a mixture. I used 2 pounds baby bellas, 1 pound shitaki, 1 pound chanterelles)
4 cups Chicken Stock
1 cup white wine, or you can use 1/4 cup of vinegar.
4 tsp dried thyme
3 T Smoked Paprika – you can use spicy if you like spicy.
1 cup heavy cream
In a heavy sauce pan, saute onions and garlic add 1 to 2 cups of chicken stock and use your blender to make smooth.Next saute and carmelize the mushrooms in butter along with your spices. Get some carmelization on the mushrooms. This builds flavor.
In your blender with the onions, garlic and chicken stock, add 1/2 of you sauted mushrooms.
Poor mixture into a soup pot along with your sliced mushrooms. Add the remainder of the stock and bring to simmer.
Add your cream. Adjust your seasonings. Perhaps a bit more acid? Add a vinegar. Salt and pepper to taste.

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