mushroom mushroom badger badger mushroom

I found this recipe back in 2005, and I can't actually remember if I've ever made it, but it certainly looks good and relatively easy. Been craving mushrooms lately, so if I find a good assortment I may just have to whip this up.

Thyme and Mushroom Soup

1 tablespoon butter
1/2 onion, sliced
5 cloves garlic, chopped
3 teaspoons fresh thyme leaves (removed from the stems)
10 cups sliced assorted mushrooms (One very full brown paper mushroom bag will slice up into about 10 cups)
1 cup white wine
4 1/4 cup chicken stock
1 teaspoon sea salt (depending on how salty your stock is)
1 teaspoon cracked pepper

Melt butter in the bottom of a large stockpot. Cook and stir onions, garlic and thyme over medium heat for 5 or so minutes, until onions begin to brown and the scent of thyme fills your kitchen.

Add mushrooms and cook, over med-high, heat stirring only occasionally, to brown the mushrooms a bit before they start giving off too much water. Continue to cook, stirring for 6 to 8 minutes.

Add in remaining ingredients and simmer for 20 minutes. Ladle off 1/2 the mixture into a bowl. Use immersion blender on one half the soup. Combine the two portions again and heat through.

Adapted from Lex Culinaria