Mushroom soup by Liza Ray

Mushroom soup by Liza Ray
https://www.facebook.com/groups/platepalate/permalink/815657225155246/

Ingredients:
- 1 box mini portobello
- 1 box white button
- 1 box brown button
(All these mixture of chopped and diced)
- 1 large yellow onion, diced
- 2 garlic cloves, grated
- 2-3 sprigs of Fresh Thyme
- approximately 700ml Chicken stock
- 6 Dried Porcini liquid
(Left behind after Reconstitution)
- Roux
- Cooking Cream
- Sour cream
- Olive oil, salt & black pepper

Method:
- Olive oil and butter in soup pot or dutch oven.
- Add diced onions, grated garlic and fry till they cook down
- Add all your muShrooms and fry till they cook down
- Add fresh Thyme
- Add Dried Porcini liquid
- Add Roux and stir in till u see that it starts to thicken
- Add chicken stock
- season with salt and generous amount of pepper
- add some cooking cream
- i blendered abt slightly more than half of the soup and poured it back into the pot (remove thyme sprigs before blending)
- stir to mix well and leave it to simmer for few minutes and taste to see if u need more salt or pepper
- serve hot with a little sour cream into the soup.