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1
In 2 quart pot, heat olive oil and add onions.
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2
Saute the onions on medium heat and add the mushrooms.
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3
After the onions and mushrooms look golden, add thyme and stock.
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4
Bring the stock up to a simmer and cover. Cook covered on low heat for about 30 -minutes.
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5
Take off heat and let the soup cool. Start pureeing the soup in small batches, in a food processor or blender. Pour the blended mixture into a separate bowl.
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6
Using the same pot, melt butter and add flour on low heat while whisking constantly for a minute or two. You want the flour taste to cook off but make sure it does not burn or lump.
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7
While constantly whisking the roux (flour and butter mix), slowly pour the mushroom puree back into the pot. Keep stirring the mixture to prevent lumps until hot.
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8
Add sour cream and heavy cream.
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9
Crush the dried oregano in your palms and add to the soup, along with chipotle powder, salt and pepper to taste.
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10
Serve with some sourdough bread or a baguette.
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11
**If you are feeling crazy and would like to jazz this up with a touch of truffle oil, do this as the last step--either a tiny drizzle on each serving or about a teaspoon to the whole batch right before serving**
