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