Cream of Mushroom Soup

Ingredients

3 tablespoons unsalted butter
1 large diced onion
3 cloves minced garlic
3 tablespoons olive oil
1 or 2 pounds sliced mushrooms
½ cup white wine
½ cup all-purpose flour
1 quart of chicken stock
1 ½ cups heavy whipping cream
3 tablespoons finely minced parsley
1 tablespoon finely minced thyme
Salt and pepper to taste

Instructions

Add the butter and onions to a large pot. Cook over low heat until caramelized, about 45 minutes.
Stir in the garlic and cook for 1-2 minutes more, until you smell the garlic aroma.
Pour in the olive oil and add mushrooms. Sauté on high for 15-20 minutes, until the mushrooms cook down. Stir often.
De-glaze with white wine and cook until the wine is absorbed, about 5 minutes.
Mix in the flour completely and then pour in the chicken stock. Bring soup to a boil. It should be thick.
Puree the soup until smooth with hand mixer or blender.
Finish by stirring in cream, herbs, salt and pepper and garnish with your favorite microgreens.