This recipe was inspired by the simply yummy soup Cakes and I had at the Wharfside in Victoria last week. Cakes had the soup, mostly, as I ordered something else, although he did offer me his last spoonful. That's true love.
It's really healthy too, creamy without the use of any cream at all, only a small knob of butter. It wouldn't hurt to chuck some cream in though if you were so inclined. I'd just increase the salt a smidgen to compensate.
1 tablespoon butter
1/2 onion, sliced
5 fat 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
1 litre 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 ingredientsand simmer for 20 minutes. ladle off 1/2 the mixture into a bowl to cool slightly. Once it is cool enough that it won't blow the top off your blender, whizz it in the blender at high speed until smooth. Return to the pot and heat through.
Serve this with lots of crusty bread and room-temperature goats cheese.