Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup

INGREDIENTS

1/4 c. margarine 

2 8-oz. bundles cremini mushrooms, cut 

2/3 c. cut shitaake mushrooms 

1 shallot, minced 

2 garlic cloves, minced 

1 tsp. dried thyme 

4 c. vegetable stock 

1/3 c. overwhelming cream 

legitimate salt 

Newly ground dark pepper 

DIRECTIONS

In an extensive pot, liquefy margarine. Include mushrooms and saute until brilliant, around 5-7 minutes. Season with salt and pepper and evacuate 1 measure of the mushrooms, holding them to the side. 

Add shallot and garlic to the pot and saute until fragrant, 1 minute. Include thyme and vegetable stock and convey to a stew. Cook until the point that mushrooms are delicate, around 8-10 minutes. Utilizing an inundation blender, or working in groups in a normal blender, puree soup until smooth. 

Return soup to pot and mix in cream and saved mushrooms. Serve.