Cream Of Mushroom Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 10 ounces cremini mushrooms, stems removed and chopped tops sliced
• 1/2 ounce dried wild mushrooms (optional)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1/2 cup onion, chopped
• 1 cup carrot, chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 cup wine or 1/2 cup beer
• 4 cups chicken broth (if you use bouillon use less salt)
• kosher salt
• fresh ground black pepper
• 1 cup light cream
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 1 heat olive oil in a large saucepan, over medium heat, add 1 tablespoon of the butter, mushroom stems, the onions, carrots, thyme, and bay leaf; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
• 2 stir in the mushroom tops and saute 5 minutes.
• 3 stir in wine or beer and stir until nearly evaporated.
• 4 add in chicken broth, soaked chanterelles with their liquid, and cook about 10 minutes; taste broth and season with salt and pepper.
• 5 stir in remaining butter and cream and heat through, but do not allow to boil.
• 6 if desired, you can thicken the broth with cornstarch mixed with a little water or cream; combine well then stir into soup.