AskBeehaw

1 White Onion

1 lb. Button Mushrooms

1 stick Unsalted Butter

2 Tbsp. Minced Garlic

2 sprigs Fresh Thyme

1 1/2 cup White Wine

6 cups Chicken Stock

1 quart Heavy Cream

2 Tbsp. Truffle Oil

2 tsp. Fresh Ground Black Pepper

Use a food processor to puree the onion.

To prepare mushrooms, first remove stems from caps. Set stems aside (I usually just throw them in the food processor bowl after I dump the onion). Peel caps. Slice caps as thin as possible. Puree stems and peels.

In a sauce pot, sautee onions and garlic in butter until golden brown. Then add thyme and mushrooms (stems and caps). Cook for four minutes, then add wine. Cook off alcohol, then add chicken stock, truffle oil and pepper. Bring soup to a simmer and add heavy cream. Bring back to a simmer for an additional 20-30 minutes. Remember to remove thyme stems before serving.

And, of course, get some bread with a good crust to go with.

(Note: Since it's unlikely you'll be serving 10 guests at once the first time you make this, halving the recipe is easy. However, I recommend keeping the mushroom and onion quantity the same -- just halve everything else.)