Cream of Mushroom Soup
INGREDIENTS
1/4 c. butter
2 8-oz. packages cremini mushrooms, sliced
2/3 c. sliced shitaake mushrooms
1 shallot, minced
2 garlic cloves, minced
1 tsp. dried thyme
4 c. vegetable stock
1/3 c. heavy cream
kosher salt
Freshly ground black pepper
DIRECTIONS
In a large pot, melt butter. Add mushrooms and sauté until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
Add shallot and garlic to the pot and sauté until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.
Return soup to pot and stir in cream and reserved mushrooms. Serve.
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