Categories: Soup

Ingredients

• 5 tbsp unsalted butter
• 1/3 cup onion, finely chopped
• 1 garlic clove, chopped
• 3/4 lb white mushrooms, whole
• 1/2 cup dry white wine
• 2 cups chicken stock
• 1 tbsp flour
• 1 cup heavy cream
• salt and pepper
• 1/2 lb white mushrooms, sliced
• 1/2 bunch chives, chopped
• Herbed croutons for garnish

Directions

1. In a medium saucepan, heat 2 tbsp butter over medium-high. Add onion and garlic and cook until softened. Add whole mushrooms and cook for 2-3 minutes. Add the white wine and simmer until liquid is reduced by half.

2. Add chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until vegetables are very tender, 10-15 minutes. Transfer contents of pan to a blender and puree until smooth. Return soup to pan and bring to a simmer.

3. In a small bowl, mash 1 tbsp butter with the flour. Whisk the flour paste into the simmering soup in increments. Continue to simmer. Season with salt and pepper.

4. In a medium saute pan, heat 2 tbsp butter over medium. Add sliced mushrooms and cook about 5-7 minutes. To serve, divide soup among warmed soup bowls. Garnish with the sliced mushrooms, chives, and croutons.

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