Golden Cream of Mushroom Soup with Crispy Shallots & Crème Fraiche

From the A Feast for the Eyes. Read more here.

Serves: 6

Ingredients

• 8 ounces cremini mushrooms, sliced
• 3 smalls shallots, sliced thin
• 1 teaspoon dried thyme (or fresh)
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 4 cups chicken stock (or you could use mushroom or vegetable stock)
• kosher salt & pepper
• 2 tablespoons flour
• 1/4 cup heavy cream or half and half (used a combo of each)
• 3 tablespoons Golden Sherry (optional, but makes this taste fantastic) or dry white wine

Optional:

• creme fraiche (for garnish)

Preparation

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.
2. For the soup:
3. 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.
4. Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
5. Add the garlic and cook for about 1 minute.
6. Season with a little kosher salt, pepper and dried thyme.
7. Add the flour, stir and cook for about one minute.
8. Continue reading the directions here.