Cream of Mushroom Soup

Ingredients:
1 Tbsp Butter
2 Tbsp Yellow Onion, minced
1 clove Garlic, minced
5 cups Button Mushrooms, cleaned and diced finely
3 Tbsp White Wine (Pinot Grigio)
1 Tbsp fresh Thyme, finely chopped
1/2 Tbsp Cardamom powder
1/2 Tbsp Dill, finely chopped
1/2 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
2 cups Heavy Cream
1 1/2 cups Vegetable Stock
1 tsp Corn Starch

Directions:

• In a large Sauce Pan on medium heat, combine Butter, Onions, and Garlic. Brown the Onions.
• De-Glaze with the White Wine
• Add Mushrooms, and Spices and continue to cook for about 10 minutes.
• Reserve 1/4 cup Stock to the side.
• Combine the remaining Stock and Cream to the pot and simmer for 20 minutes.
• Add the Corn starch to the reserved Stock and whisk together so there are no lumps of corn starch. When mixed, add to the soup and continue to simmer until the Soup thickens.

NOTES: You can always modify the types of Mushrooms you want in this Soup.  I prefer to use Pinot Grigio for this recipe because it is not too dry and not too sweet.