Ingredients

• 1 lb. sautéed mushrooms
• 4 cups vegetable, chicken or beef broth
• 11/2 - 2 cups cream or half and half - more means creamier
• 2 - 3 Tablespoons flour
• salt and pepper, to taste
• for the sautéed mushrooms
• 2 Tablespoons olive oil
• 1 large shallot, chopped
• 2 cloves garlic, minced
• a few fresh thyme sprigs, chopped
• 1 pound crimini/babybella mushrooms, sliced
• salt and pepper, to taste

Directions

1. Mushrooms:

2. In a medium-hot pan, add the olive oil (you don’t want to oil to cook for a long time – it loses flavor, so add it after the pan is already hot). Immediately after, add the shallot, garlic, thyme, a bit of salt, and pepper.

3. Let these ingredients sweat for a few minutes, then add the mushrooms.

4. Cook on medium-low heat until mushrooms are soft, and much darker in color; about fifteen minutes.

5. Soup:

6. Combine the flour with about 1/2 cup of the broth, set aside.

7. After you’ve prepared the mushrooms, add the flour and broth mixture, cook until thickened. Add the broth, and heat until at the desired temperature and consistency. Add the cream or half and half, adding salt and pepper, to taste.

8. serve warm

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