Cream of Mushroom Soup

I hate mushrooms, mainly their texture, but I still make a really yummy cream of mushroom soup. George, on of my best friends, stopped by the apartment the other day unexpectedly. Since Hannah is low on the cash flow, and George was hungry, making something at home made sense.
Cream of mushroom is Georges favorite, and since he was paying, I made what he wanted (I had a tiny tiny bowl to taste it and toast.)

Cream of Mushroom Soup
1 tablespoon of olive oil
2 tablespoons of butter
1 10 oz package sliced Crimini mushrooms
1 10 0z package sliced button mushrooms
1 quart of chicken stock
1 cup of white wine
1 pint of heavy cream
3 garlic cloves – minced
1 small shallot – minced
salt and pepper

In a deep soup pot, add the olive oil, butter, minced garlic and shallot, turning the heat to medium. When the air starts to smell like garlic and shallot, add the sliced mushrooms, tossing to coat and allow to brown and soften. After approximately 5 minutes, add the wine, a tablespoon or two at a time, allowing to reduce before adding more.
Once all the wine is added, slowly, a cup at a time, add the chicken stock. I like to make my cream of mushroom soup thin, so I use the entire quart. Depending on how thick/think you like the soup use as much or as little of the chicken stock as you wish. Season with salt and pepper. Allow the soup to simmer for about 5 minutes, blend with an immersion blender, or in small batches in a regular blender. Whisk in the cream and serve.

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