Wild Mushroom and Black Garlic Soup

Ingredients

• 6 tablespoons butter
• 1 cup onion, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 tablespoon fresh thyme leaves removed from stems
• 1 large bay leaf
• 2 quarts vegetable broth (homemade or store bought)
• 2 pounds mushrooms coarsely chopped or sliced, see note below*
• 2 tablespoons black garlic sliced, see note below
• 1 cup heavy cream
• 1/4 cup loosely packed fresh basil
• 1/4 cup loosely packed fresh flat-leaf parsley

Instructions

1. 1

   In a large Dutch oven or heavy bottomed pot, melt butter over medium heat and add onions.

2. 2

   Sauté onions for a full ten minutes, stirring often. They will begin to brown.

3. 3

   Keep heat at medium and add salt, pepper, flour, thyme and bay leaf and stir to create a roux.

4. 4

   Cook the roux for four minutes, stirring often.

5. 5

   Add the vegetable broth one third at a time, whisking as you add.

6. 6

   Once the mixture is creamy and all of the roux mixed into the broth, add the mushrooms and garlic.

7. 7

   Bring to a slight boil, reduce to a medium simmer and cook for 15 minutes, stirring often so it does not stick to the bottom.

8. 8

   Remove and discard the bay leaf.

9. 9

   Add cream and heat just to get the soup back to temperature and then add the fresh basil and parsley.

10. 10

    Using an immersion blender or a regular blender, purée completely until creamy.

11. 11

    Adjust salt and pepper to taste as needed and serve.