Ingredients
- 3 tablespoons unsalted butter
- Salt and pepper to taste1 large diced onion
- 3 cloves minced garlic
- 3 tablespoons olive oil
- 1 or 2 pounds sliced mushrooms
- ½ cup white wine
- ½ cup all-purpose flour
- 1 quart of chicken stock
- 1 ½ cups heavy whipping cream
- 3 tablespoons finely minced parsley
- 1 tablespoon finely minced thyme
Instructions
Step 1
Add the butter and onions to a large pot. Cook over low heat until caramelized, about 45 minutes.
Step 2
Stir in the garlic and cook for 1-2 minutes more, until you smell the garlic aroma.
Step 3
Pour in the olive oil and add mushrooms. Sauté on high for 15-20 minutes, until the mushrooms cook down. Stir often.
Step 4
De-glaze with white wine and cook until the wine is absorbed, about 5 minutes.
Step 5
Mix in the flour completely and then pour in the chicken stock. Bring soup to a boil. It should be thick.
Step 6
Puree the soup until smooth with hand mixer or blender.
Step 7
Finish by stirring in cream, herbs, salt and pepper and garnish with your favorite microgreens.