Recipe: Redwood Forest Cream of Mushroom Soup

REDWOOD FOREST CREAM OF MUSHROOM SOUP

2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream

Clean mushrooms and slice; set aside.

Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.

Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.

Puree the soup in a blender adding the heavy cream gradually.

Makes 6 servings
From: Gina, Fla - 01-21-2000