Cream of Millbrook Mushroom Soup

Ingredients

1⁄2 lb Millbrook Mushrooms, chopped

5 tbsps butter
3 shallots thinly sliced
3 garlic cloves minced

1 cup heavy cream
6 tbsps flour
4 cups Vegetarian stock
2 chicken bouillon cubes (or something similar) crumbled Fresh thyme & parsley
Salt and pepper to taste

Preparation

• Melt butter in dutch oven pot on medium heat

• Saute shallots for 2-3 minutes. Add garlic and cook for about a minute

• Add mushrooms & thyme and cook for a few minutes until mushrooms are soft and reduced in sized

• Add flour and mix well until coated and thick consistency. Cook for a few minutes.

• Add vegetable stock and stir. Bring temperature to a boil

• Reduce heat to low-medium and season with bouillon and salt and pepper

• Cook for about 10-15 minutes, stirring on occasion until thickened

• Reduce heat to low, stir in cream and parsley and gently simmer (do not boil)

• Season with salt and pepper to your liking and add more fresh thyme & parsley if you would like