Creamy Mushroom Soup

Ingredients

• 2 lbs mixed mushrooms, sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tsp chopped thyme
• 2 tbsp flour
• 6 cups chicken or vegetable stock
• 1/2 cup heavy cream
• Splash of sherry or white wine

Instructions

1. 1

   Brown the mushrooms in batches in the butter and oil over high heat, letting each batch sit still until it releases its water and starts to caramelize.

2. 2

   Set a handful of the best-looking mushrooms aside for garnish, then cook the onion and garlic in the same pot until translucent.

3. 3

   Sprinkle in the thyme and flour and stir for a minute so the raw flour cooks out and coats everything.

4. 4

   Deglaze with the sherry, then add the stock and the browned mushrooms and simmer for twenty minutes.

5. 5

   Blend about half the soup until smooth, stir the cream back in, and top each bowl with the reserved mushrooms.