PREPARATION

In a large pot, melt butter. Add mushrooms and saute 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 saute 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.



INGREDIENTS

1/4 c. butter
2 8-oz. packages cremini mushrooms, sliced
2/3 c. sliced shitaake mushrooms or any other mushroom on hand
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 or regular




NUTRITIONAL INFORMATION

Serving Size: 1 (463 g)     Servings Per Recipe: 6

Amount Per Serving

Calories 120    Calories from Fat 34    Total Fat 4g 5%    Saturated Fat 2g 8%    Cholesterol 5mg 1%    Sodium 454mg 18%    Total Carbohydrate 15g 4%    Dietary Fiber 3g 9%    Sugars 7g 27%    Protein 11g 21%




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