Inga's Mushroom Soup
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  1. 1 yellow onion, diced
  2. 1 pound or so of Shiitake mushrooms, stems removed and coarsely chopped
  3. 3 cloves of garlic, minced
  4. Fresh Tyme
  5. Dash of white wine
  6. 4 cups of broth
  7. A bit of cream
  8. Salt & pepper
  9. Olive oil or butter
  1. In a heavy bottom pot set over medium heat, sauté onions with a bit of olive oil or butter until they become soft and fragrant—about 8 minutes.
  2. Add the mushrooms. Cook down until most of their moisture has escaped, another 8 minutes or so.
  3. Add the garlic and tyme, give the pot a few good stirs then deglaze the pan with a bit of white wine.
  4. Add in the broth and cook the soup until the mushrooms are soft.
  5. Remove from heat and let cool a bit. Puree soup.
  6. Add butter and cream and serve with a tyme sprig.
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