Cream Of Mushroom Soup

• 6 Tablespoons Butter
• 1 whole Large Yellow Onion, Peeled And Roughly Chopped
• 2 cloves Large Garlic Cloves, Micro-planed
• 3 cups Sliced White Mushrooms
• 1 Tablespoon Chopped Fresh Thyme Or 1 Teaspoon Dried Thyme
• 3/4 cups Madeira Wine
• 2 Tablespoons Flour
• 6-1/2 cups Chicken Broth
• 1 whole Bay Leaf
• 1 pint Half-and-half
• Kosher Or Sea Salt, To Taste
• Freshly Ground Black Pepper, To Taste
• 2 Tablespoons Chopped Fresh Italian Flat Leaved Parsley For Garnish

1. 1. Melt butter in a (4-5 quart) sauce pan over medium heat and lightly saute onion and garlic until softened just a bit. Add mushrooms and thyme and saute for 10-15 minutes. Add the Madeira wine, and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until most of the liquid has evaporated, about 2 minutes. Sprinkle the mixture with flour, and stir to coat the mushrooms and onions and cook for about 1 minute to eliminate the raw flour taste.
2. 2. Stir in the chicken broth and bay leaf and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for about 30 minutes. Remove the bay leaf and discard; remove 1 cup of mushrooms with a slotted spoon and reserve them.
3. 3. In small batches, pour remaining soup mixture into the container of a food processor; carefully puree it until smooth returning each batch to the saucepan as you complete the puree. Stir in cream or half-and-half, the reserved sliced mushrooms, and adjust seasoning with salt and pepper to taste. Garnish with parsley and serve hot.

butter, yellow onion, garlic, white mushrooms, fresh thyme, ube, flour, bay leaf, kosher, freshly ground black pepper, fresh italian

Taken from tastykitchen.com/recipes/soups/cream-of-mushroom-soup/ (may not work)