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1
Prep:
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2
Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
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3
Slice remaining White and Crimini mushrooms and reserve in separate bowl.
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4
Directions:
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5
In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
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6
Gradually whisk in all-purpose flour - mixture will be bubbly.
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7
Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
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8
Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
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9
Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
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10
Cook for 5 minutes to thicken.
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11
Add in the dried Thyme and mix thoroughly.
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12
Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
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13
Heat your mixture for 2 minutes.
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14
Add your sliced mushrooms and stir, until bubbly.
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15
Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
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16
Remove from heat. You soup will thicken as it stands.
