Cream of Roasted Mushroom Soup

Name: Cream of Roasted Mushroom Soup
Prep time: 10 min
Cook time: 50 min
Ingredients: FOR BROWNING THE MUSHROOMS:; 1 pound button mushrooms, sliced ½ inch thick; 4 tablespoons clarified butter (or about 2 tablespoons olive oil, depending on how you're browning them); FOR THE SOUP:; 2 tablespoons butter; ¼ cup minced shallots; 1 small clove garlic, minced (about 1 teaspoon); ½ cup vermouth (or dry white wine); ¼ teaspoon dry thyme leaves; 2 tablespoons all-purpose flour; 2 cups stock of your choice (Vegetable, Chicken or Beef - I used turkey); 3 cups heavy cream; salt and ground black pepper, to taste

Cream of Roasted Mushroom Soup was pinched from <a href="http://www.thesaucysoutherner.com/cream-of-roasted-mushroom-soup/" target="_blank">www.thesaucysoutherner.com.</a>

"Fresh mushrooms, caramelized a golden brown, are the base for this fabulously rich and creamy soup. It is not your canned cream of mushroom soup, and it's definitely a treat...."

INGREDIENTS

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FOR BROWNING THE MUSHROOMS:

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1 pound button mushrooms, sliced ½ inch thick

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4 tablespoons clarified butter (or about 2 tablespoons olive oil, depending on how you're browning them)

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FOR THE SOUP:

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2 tablespoons butter

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¼ cup minced shallots

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1 small clove garlic, minced (about 1 teaspoon)

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½ cup vermouth (or dry white wine)

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¼ teaspoon dry thyme leaves

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2 tablespoons all-purpose flour

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2 cups stock of your choice (Vegetable, Chicken or Beef - I used turkey)

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3 cups heavy cream

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salt and ground black pepper, to taste

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