Recipe by: George Graham - SouthernTableatHome.com
Serves: 4 to 6
Ingredients
8 tablespoons (1 stick) unsalted butter
1 cup diced yellow onion
½ cup diced celery
1½ pounds chopped portobellos mushrooms
1½ pounds chopped white button mushrooms
1 pound chopped shitake mushrooms
½ cup dry white wine
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 teaspoon ground white pepper
1 teaspoon dried Italian seasoning blend
1 teaspoon kosher salt
6 cups chicken stock
1 cup heavy whipping cream
Sprigs of fresh thyme
Instructions
In a heavy pot with a tight-fitting lid over medium-high heat, add the butter. Once melted, add the mushrooms and cook for 10 minutes, stirring frequently. Remove 1 cup of the chopped mushrooms for later use.
Add the wine and continue stirring until the wine reduces, about 3 minutes.
Add the garlic, thyme, white pepper, Italian seasoning, and salt and combine.
Add the chicken stock and bring to a boil. Lower the heat to a simmer and cook for 30 minutes.
Blend the soup mixture with an immersion blender (or blender) until completely smooth, and add the cream. Stir until combined and bring to a simmer.
Serve the soup in bowls and add a portion of the reserved chopped mushrooms along with a sprig of fresh thyme.
Notes
Any mushroom varieties will work; use your favorite. Blended Italian seasoning is readily available in most supermarket spice aisles and contains a mixture of dried herbs and spices; I use it in many recipes.
Recipe by Acadiana Table at https://www.acadianatable.com/2019/10/07/mushroom-soup/