By Kristin Bickell, Local Food Manitoulin
Ingredients
- 10 cups puffball mushroom, cut into bite-size pieces; oyster mushrooms also work well
- 2 medium onions, chopped
- 2 tbsp butter
- 2 tbsp grapeseed oil
- 9 cups chicken broth
- 1 1/2 tsp fresh or dried thyme
- 4 large garlic cloves, minced
- 3 tbsp flour
- 3 tbsp butter, for the roux
- 1 cup half-and-half or coconut cream
- Salt and pepper, to taste
Method
- Sauté the onions in butter and oil until translucent, then add the garlic.
- Add the mushrooms and cook until softened; stir in the thyme near the end.
- Add the broth and bring to a boil.
- In a separate pot, melt the remaining butter, whisk in the flour, then gradually whisk in the cream until smooth.
- Combine the cream mixture with the soup, cover and simmer for about 30 minutes.
- Season with salt and pepper before serving.