Recipe - Elegant Mushroom Soup

1 One half pound Mushrooms cut or sliced up 1/4"
Thick
2 qt Chicken Broth College
Inn
2 Cubes
2 qt Heavy Cream 18%
4 tablespoon Butter
1 teaspoon Thyme ground
3 tablespoon Cornstarch or less, to
Thicken
Chicken Bouillon

* NOTE: Use 1 One half pounds or MORE of ripe mushrooms. The darker mushroom
(older) adds a stronger flavor to the soup, that's what I usually use. I've
made this with the regular white, as well as portabello mushrooms a blend
tastes fine, but the portobello tends to overpower slightly.

1. Melt butter in pot. Add cut or sliced up mushrooms, and saute gently until
liquid is completely cooked out. Do not brown mushrooms.

2. Add at least 2 quarts chicken broth (reserve 1/3 cup), thyme, and
bouillon. Bring to a full boil, and simmer, uncovered, until broth is
reduced by 75%. Taste should be extremely strong (it will be diluted with
the cream). Note: The reduction can take quite a while.

3. Mix cornstarch with reserved broth, and add to soup. Allow mixture to
get very thick.

4. Gently add 2 quarts (or more) heavy cream. Blend, and bring to a
gentle simmer. Taste, and adjust seasoning if needed. Thin with milk or
cream if flavor is too strong, or soup is too thick.

Recipe By : Jocie Moravec

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip