READY IN: 55mins
2largeenoki mushrooms, washed and sliced
1large portobello mushroom
2largeking oyster mushrooms, washed and sliced
12largeshiitake mushrooms, washed and sliced
6largecremini mushrooms, washed and sliced
2cupsyellow onions, sliced and halved
1⁄2 teaspoonsea salt, ground(to taste)
1⁄2 teaspoonblack pepper (to taste)
3tablespoonsunbleached all-purpose flour
1⁄2 teaspoonground thyme
1⁄8 teaspooncayenne pepper (or to taste)
Serving Size: 1 (348) g
Servings Per Recipe:6
Calories from Fat 383 g 75 %
Total Fat 42.6 g 65 %
Saturated Fat 25.3 g 126 %
Cholesterol 140.4 mg 46 %
Sodium 341.8 mg 14 %
Total Carbohydrate19.1 g 6 %
Dietary Fiber 2.4 g 9 %
Sugars 4.3 g 17 %
Protein 7 g 14 %
In a large deep saucepan over medium heat, add oil and 1 tablespoons butter. When melted and hot, add onions, stir, cover and cook for 3 minutes. Add mushrooms, stir well and reduce heat to medium-low, add remaining butter and a generous pinch sea salt; cook for 4 minutes. Half way though cooking, stir to prevent from sticking and crack black pepper; cover and return to cooking.
Add flour, stir to coat and cook for 1 ½ minutes. Pour in heavy cream and milk. Increase heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil.
Reduce heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to 1/3 cup chicken or vegetable broth. Makes 6 servings.
Note: The amount of chopped mushrooms should equal to 10 cups.
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