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JUNE 18, 2013
Recipe by Chef Laura Fu

I absolutely love mushrooms, and think that one of the simplest, most luxurious food that you can have is creamy mushroom soup!
Traditionally, as with most other foods, cooking a great mushroom soup requires time, patience, and multiple steps.
However, there are times when the luxury of time or patience cannot be afforded, as with a small dinner party on a workday evening.
At times like those, it is necessary to take shortcuts,
while still producing the best possible result that I would not
be ashamed to serve on the table.
Although I had to work quickly, it paid off, and we had mushroom soup on the table in 30 minutes!

Here's the recipe:

Creamy Mushroom Soup
1 lb Fresh Mushrooms, I like to use Crimini & Shitake for best flavor
2 ea Garlic Cloves, Smashed
2 sprigs Thyme
1/4 cup White Wine
2 cups Chicken Stock, or Veggie
2 cups Half & Half
3 Tbs Butter
Salt & pepper to taste

In a heavy saucepan, melt one tbs of butter
Add 1/3 of the mushrooms, one garlic clove, and 1 sprig thyme
Saute mushrooms until a deep brown, and cooked through
Repeat with the remaining 2 batches of mushrooms
Deglaze the pan with the white wine - that means adding the liquid and scraping up the brown bits over heat
Bring the pan juices, stock and mushrooms to a boil
Simmer for about 10 minutes
Puree the mushroom soup and add the half & half
Thin with water to desired consistency, then season with salt & pepper


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