Cream Of Mushroom Soup

• 2 lbs. mushrooms, sliced (combination of baby portabella and snow cap mushrooms)
• 1 package (1 ounce) dried mushrooms
• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 3 to 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leafs
• 6 cups chicken stock, low sodium
• 2 teaspoons worcestershire sauce
• salt and pepper
• 1/4 cup flour
• 1/2 cup whole milk
• 1/2 cup heavy cream

1. Soak dried mushrooms in one cup warm water for about 30 to 45 minutes. When mushrooms are plump and re-hydrated, strain mushrooms through sieve lined with cheese cloth (to catch any grit and grime). Reserve mushrooms and mushroom water. Set aside.
2. In a large pot, heat olive oil over medium heat. Add diced onion and a pinch of salt and cook until onions are translucent and soft. Add garlic and cook for an additional 1 to 2 minutes.
3. Add sliced mushrooms, worcestershire sauce, thyme, and bay leafslet cook for about 10 minutes, stirring occasionally.
4. Add stock, rehydrated mushrooms, and mushroom water. Bring soup to a simmer. Taste and add salt and pepper to taste. ( 1-2 teaspoons of salt and 1/2 teaspoon of pepper)
5. In a small bowl, whisk together 1/4 Cup Flour and 1/4 Cup water and whisk until smooth.
6. Add flour and water mixture to soup and stir until flour is dissolved. Let soup simmer for about 30 minutes, until mushrooms are soft and tender.
7. Stir in cream and heavy cream.
8. Transfer 1/3 to 1/2 of soup to a blender and blend until smooth.
9. Pour blended soup back into the main pot and warm soup until ready to serve.
10. Serve with a drizzle of olive oil and a hunk of crusty bread.

mushrooms, mushrooms, olive oil, yellow onion, garlic, thyme, leafs, chicken stock, worcestershire sauce, salt, flour, milk, heavy cream

Taken from www.epicurious.com/recipes/member/views/cream-of-mushroom-soup-51505251 (may not work)