Dreamy-Creamy Mushroom Soup

• 1-1/2 pounds, 3/4 ounces, weight White Mushrooms
• 1/4 cups Butter
• 1/2 whole Onion, Chopped
• 1/2 cups White Wine
• 1 teaspoon Seasoned Salt
• 2 Tablespoons Flour
• 1/2 cups Red Wine
• 1/2 teaspoons Thyme
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 1/4 teaspoons Ground Black Pepper
• Fresh Chopped Parsley, For Garnish (optional)

1. Wash and slice the mushrooms.
2. In a stock pot heat butter. As much as I prefer to use extra virgin olive oil in my cooking, for creamy soup butter just works better, so butter is!
3. Add onion into the pot, stir around and cook at low heat until soft. Pour in 1/2 cup of white dry wine, turn up the heat and let the alcohol evaporate. Add in mushrooms, stir in around.
4. Next up, add seasoned salt, then 2 heaping Tablespoons of flour. Stir well. Pour in 1/2 cup of red wine, turn up the heat and let the alcohol evaporate. Add in herbs. Semi-cover with a lid and let simmer for about 30 minutes.
5. About 30 minutes later, add in 1 cup of heavy cream, salt and black pepper. Cover again and let simmer for other 10-15 minutes.
6. Remove from heat. With an immersion blender blend your soup into cream.
7. Serve your creamy-dreamy soup warm in a bowl with fresh chopped parsley.

weight white mushrooms, ubc, onion, white wine, salt, flour, red wine, thyme, heavy cream, salt, ubc, parsley

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