Creme of Mushroom Soup

Serves 4 - 6

 Ingredients:

1. 1 1/2 lbs oyster mushrooms sliced
2. ¼ cup butter 
3. 1 tbsp oil
4. 2 chopped onions
5. 2 tsp minced garlic 
6. 2 tsp chopped thyme 
7. 1 tsp rosemary
8. 1 tsp basil
9. 1/2 cup dry red or white wine or ¼ cup sherry
10. 1/3 cup all-purpose flour and ¼ cup cornstarch
11. 1 quart (4 cups) chicken broth 
12. 1-2 tsp salt adjust to taste
13. 1/2-1 tsp black pepper 
14. pinch of cayenne pepper
15. 2 chicken/beef bouillon cubes, crumbled (optional)
16. 1 cup heavy cream or half and half 
17. Chopped fresh parsley for garnish
18. Bacon bits

Instructions:

1. Melt butter and oil in a large pot over medium-high heat.
2. Sauté garlic, add onion. Cook for about 3 minutes.
3. Add mushrooms, thyme, rosemary and basil. Cook for 5 minutes.
4. Keep heat at medium heat.
5. Add wine/sherry. Cook for 3 minutes.
6. Mix flour and cornstarch with a little stock to make a smooth paste.
7. Stir into mushroom mix, and cook for 2 minutes.
8. Add stock in a steady stream while stirring. Bring mixture to a boil.
9. Reduce heat again. Season with salt, pepper and optional crumbled chicken/bouillon cubes.
10. Simmer with lid on for 10-15 minutes.
11. Stir occasionally while soup thickens.
12. Mix cornstarch with a little water and stir in.
13. Reduce heat to low, stir in cream or half and half. Simmer gently.

Serving suggestions:

• Garnish with parsley and bacon bits.
• Serve with a side of garlic bread, homemade bread, a side of salad or veggies.
• For a heartier meal, stir in ½ cup of brown or white rice.