4 cups vegetable stock (or you could use mushroom or vegetable stock)
6 servings crème fraîche (for garnish)
8 ounces crimini mushrooms sliced
2 tablespoons flour
1 teaspoon thyme dried fresh (or )
1 clove garlic minced
0.3 cup half and half (used a combo of each)
6 servings salt and pepper
3 small shallots sliced thin
1 tablespoon tomato paste
Equipment
paper towels
pot
blender
dutch oven
immersion blender
Directions
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.
Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.
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.
Add the heavy cream/half & half.
Serve with a dollop of creme fraiche and the crispy shallots on top.
