Shelly's Recipe

CREAM OF MUSHROOM SOUP

Category: Soups

2 tbsp butter
3/4 cup diced onions or shallots
1/4 cup diced celery
1 tbsp minced garlic
2 tbsp freshly chopped thyme or dried thyme
1/4 cup white wine
3 cups chopped mushrooms (see note)
1 large can (49 oz) chicken stock
3 cups whipping cream
Salt and pepper to taste
Pinch of ground nutmeg
2 tsp dried parsley or 2 tbsp fresh chopped parsley
1 tbsp sweet tangy mustard
2 tbsp cornstarch mixed with about 1/2 cup water

In large saute pan, melt butter. Add onions, celery and garlic and cook until soft, 3 to 5 minutes. Add thyme. Deglaze with wine. Add mushrooms and saute until soft. Add stock and simmer 15 to 20 minutes. Add cream, salt, pepper, nutmeg, parsley and mustard and simmer 15 minutes. Gradually add cornstarch mixture and cook until soup thickens enough to coat the back of a spoon, 8 to 10minutes.

Remove from heat and puree slightly with an immersion blender. Soup should be smooth, but there should still be some small chunks of mushrooms visible. Serve as a main dish with hearty bread or a sandwich half. Make 8 servings.

Note: Use button mushrooms or a mix of your favorite mushrooms. Portobello mushrooms will make the soup a darker color. Makes: 8 servings