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Recipe: Cream of Mushroom Soup with Fresh Thyme

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SERVES:
4

INGREDIENTS:

4 cups chicken broth (plus optional reserved stems of shiitake and portobello mushrooms)

5-6 ounces white button mushrooms
6-8 ounces sliced shiitake mushrooms (tough stems removed and reserved)
2 large portobello mushrooms sliced into bite size pieces (stems reserved)
1 generous cup diced onion
2 large cloves garlic, minced
2 tablespoons fresh chopped thyme (or 1 teaspoon dried thyme)
4 tablespoons butter

3 tablespoons all purpose flour (or 4 tablespoons if you like a thicker soup)
pinch red pepper flakes
salt to taste

1 cup heavy cream

PROCEDURE:

Add 4 tablespoons of butter to a large heavy bottomed pan and sauté 1 generous cup of diced onion to soften.

Then add 2 large minced cloves of garlic and cook those along for a minute.

Then add all of the sliced mushrooms and 2 tablespoons of fresh chopped thyme and cook that along to cook the mushrooms down and brown up a little bit.

At that point, sprinkle on 3 tablespoons all-purpose flour and stir that in and cook it along for a minute.

Then add an optional pinch of red pepper flakes and strain the chicken mushroom broth into the pot and add about 1 cup of heavy cream and bring it up to a simmer.

Let that simmer along for 10-15 minutes for the flavors to come together and thicken up a bit and then season it with salt to taste and it's good to go.

HINTS:

If using dried thyme, add to pan when you begin sautéing the onion.
Use vegetable or mushroom broth for a vegetarian version.

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