2 packages of sliced white mushrooms (about 1 lb. total)
1/2 cup of butter (or ghee), softened or melted
1/2 cup of heavy cream or whole milk
1 cup stock
1/2 onion, chopped roughly
3-4 cloves of garlic
3-4 sprigs thyme
1 bay leaf
Sea salt & pepper, to your taste
1. In a medium saucepan, combine the mushrooms, butter/ghee for cooking, onions, garlic, thyme, bay leaf, and salt/pepper. Sauté for about 10-15 minutes, stirring occasionally, until mushrooms are softened and have reduced in size.
2. Transfer to a food processer along with the remaining ingredients--cream and stock. Blend until smooth and creamy.
Comments: I am big on using my stock in as many recipes as possible, which is another bonus of this simple and delicious soup. This recipe makes about four cups. I will eat this as is or use in recipes that call for cream of mushroom soup, like this Hamburger Stroganoff.