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Print this Recipe    Cream of Mushroom Soup

1/2 lb White mushrooms
1/4 lb Mixed wild mushrooms
3 tb Butter
1 md Yellow onion, sliced
2 tb Chopped fresh thyme
3 tb Dry white wine
2 c Chicken broth
1 c Heavy cream
Salt and pepper to taste
1 tb Butter
4 Shiitake mushrooms, sliced
Fresh thyme, for garnish

Slice mushrooms and place in a saucepan with the butter. Saute over
medium heat for 2 minutes, stirring. Add onion and thyme and continue
to saute for 2 minutes. Add white wine and cook for 2 minutes. Add
chicken broth, heavy cream, and salt and pepper to taste. Cook for 5
minutes, then puree in a blender.

Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for
1 minute, until somewhat soft.

Ladle pureed soup into bowls, garnish with sauteed shiitakes and
thyme, and serve hot.

Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.

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