Creamy Mixed Mushroom Soup
7 cups fresh mushrooms (your choice of variety)
1/2 cup dried mushrooms (your choice of variety)
1 cup white wine
4 cups chicken stock
1 chopped onion
3/4 tsp. dried thyme
1/4 cup butter
1/4 cup flour
3 tbsp. butter (to sauté)
1 tbsp. olive oil (to sauté)
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups cream
1/2 block cream cheese (room temperature)
Soak the dried mushroom in the white wine for approximately 1/2 hour. Reserve wine.
Chop (fresh and dried) mushrooms.
To the stock pot add butter and olive oil
Sauté onions with thyme until soft. Add mushrooms and cook for about 10 minutes.
Add wine, salt and pepper and cook 5 minutes.
Add broth and cook for 20 minutes.
Reserve a bit of stock in a bowl, then puree the soup with an immersion blender.
Melt butter in a small pot.
Add flour and blend till smooth.
Add cream and bring to a boil.
Add mixture to pureed soup and cook for 10 minutes until thickened.
To the reserved stock add the room temperature cream cheese to melt.
Whisk the cream cheese into the soup.
Cook additional 5 minutes.