Ingredients

  • 4 cups chicken stock (or you could use mushroom or vegetable stock)
  • creme fraiche (for garnish)
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons flour
  • 1 teaspoon dried thyme (or fresh)
  • 1 clove garlic, minced
  • 1/4 cup heavy cream or half and half (used a combo of each)
  • kosher salt & pepper
  • 3 smalls shallots, sliced thin
  • 1 tablespoon tomato paste

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.For the soup:In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.
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  • Length: 1 minutes

Step 3

  • Add the flour, stir and cook for about one minute.Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.All the remaining chicken stock and simmer for about 10 minutes.Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!Puree to your liking-- I leave small chunks of mushroom.
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  • EQUIPMENT:
  • Length: 11 minutes

Step 4

  • Add the heavy cream/half & half.
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Step 5

  • Serve with a dollop of creme fraiche and the crispy shallots on top.
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