Cream of Mushroom Soup Recipe

• 1 lb. white mushrooms, sliced
• ½ lb. brown mushrooms, sliced
• 1 Portabella mushroom, chopped
• ½ lb. oyster mushrooms, sliced
• 1 large white onion, finely diced
• 2 slices thick-cut side bacon, diced
• 1 litre creammilk (half and half)
• ½ litre whipping cream
• 2 litres beef stock
• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 tsp. dried thyme (2 tsp. fresh, minced)
• 1 tsp. dried marjoram (2 tsp fresh, minced)
• ½ - 2 tsp. cracked black pepper (to taste)
• 1-4 tsp sea salt (to taste)
• 3/4 cup dry red wine
• 4 tbsp. roux

1. In a medium, heavy bottomed sauce pot, begin heating up the cream and creammilk on medium-low heat; whisking continuously. Once hot, whisk in the roux and continue heating until the mixture just begins to simmer and thickens. Remove from heat.

1. In a large, heavy-bottomed soup pot (do NOT use a ‘non-stick’ pot), sauté the bacon to render its fat on medium heat. Add the butter and the olive oil to the bacon bits and fat.
2. Add the onion and sauté for 1 minute, add all the mushrooms and sauté until the mushrooms have rendered their liquid and the pot has developed nice brown (but not burnt) bits on its bottom.
3. Deglaze the pan with the wine (i.e. scrape up all the brown bits into the liquid so the pan bottom is clean). Add the brown stock and stir.
4. Slowly stir in the thickened dairy mixture into the soup until smooth.
5. Reduce heat to low, cover and gently simmer for 10 minutes. Adjust seasonings and serve with chunks of fresh French bread and butter.