Mushroom Soup

3 Kinds of Mushrooms: Shiitake, Regular, and Enoki

3 Cups Veggie Stock

2-3 Cloves Garlic, minced

A touch of Cream

1/2 Onion, chopped

Thyme, to taste

Salt & Pepper

Green Onion, for garnish

Cut up the regular mushrooms. Clean and manicure the Enoki. They come in a bag and you have to get rid of the base.

In a soup pot saute the onion and garlic. Add in 3/4 of the mushrooms. Set the rest aside.

Season with thyme, salt and pepper. Cook through until tender.

Add the stock and bring to a boil. Cover and simmer for 15-20 minutes.

Add a touch of cream and mix, cooking for 2 minutes.

Take off the heat and cool a moment before running through a food processor. I did mine quickly only to grind up some of the mushrooms. I wanted a meaty texture.

Add back to the soup pot and heat up again.

Saute the rest of the mushrooms for garnish. Chop up the green onion and use for the same.

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