Cream Of Mushroom Soup

• 100 grams Salted Butter
• 2 cloves Garlic, Whole But Slightly Crushed
• 1 Yellow Onion, Chopped
• 500 grams White Button Mushrooms
• 100 milliliters White Wine
• 300 milliliters Mushroom Stock
• 1 Tablespoon Concentrated Chanterelle Stock, Or Other Concentrated Mushroom Stock
• 100 milliliters Dried Mushrooms, Divided (optional)
• 250 milliliters Cooking Cream
• Salt And Pepper, to taste
• Bread, For Serving

1. Heat butter over medium heat in a pot large enough to hold all the ingredients. Add garlic cloves and chopped onion. Cook until onion has softened a bit, 3-5 minutes.
2. Add fresh mushrooms and cook until slightly browned and softened, 3-5 minutes. Raise heat slightly to medium-high, add white wine and let cook for a minute.
3. Pour in mushroom stock and concentrated chanterelle stock. Add half of the dried mushrooms, if using. Cover and simmer for 5-10 minutes.
4. Take off heat. Remove one of the garlic cloves and mix with an immersion blender to desired consistency. Return to heat and add cream. Stir until well blended.
5. Taste and add salt and pepper according to taste. Crush remaining dried mushrooms, if using. Serve soup with crushed dried mushrooms on top (optional) and a slice or two of bread.

butter, garlic, yellow onion, milliliters, mushroom stock, chanterelle, mushrooms, milliliters cooking cream, salt, bread

Taken from tastykitchen.com/recipes/soups/cream-of-mushroom-soup-7/ (may not work)