Servings: 4
Ingredients
- 4 tablespoons EVOO or avocado oil, divided
- 1 Shallot, chopped
- 2 cloves Garlic, minced
- 2 cups Mixed Mushrooms, chopped; such as white button, baby bella, cremini, oyster, shiitake
- 4 cups Stock, such as homemade chicken or beef stock
- 1 cup Half-and-Half or heavy cream
- 2 teaspoons Dried Thyme
- Salt & Pepper
Instructions
- Heat 1 tablespoon oil over medium heat in a medium to large stockpot.
- Add the shallot and a pinch of salt, and then sauté until it starts to soften.
- Add the garlic and a pinch of salt, and then sauté until fragrant and softened.
- Add the remaining oil and mushrooms.
- Sauté until soft, and most of the liquid has been extracted from the mushrooms.
- Add the stock and bring to a boil.
- Add the thyme, reduce the heat to a simmer, and cook for 30 minutes.
- After 30 minutes, taste and add salt and pepper to your preference.
- Add in the heavy cream, stir and simmer for 5 minutes.
- Taste and season again, then serve.
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