Inga’s Mushroom Soup

Ingredients

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

Instructions

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.