Ready in 20 minutes

Serves 4  people

Ingredients

• 3 Tbsp  Butter
• 8 oz Mushrooms Sliced  (white mushrooms are fine but other types such as cremini  or porcini add an earthy or nutty flavor to the soup          
• 2  Shallots (thinly sliced)                            
• ½ C White Wine
• 2 C Chicken or Vegetable Stock   
• 1 C Heavy Cream
• 2 Tbsp  Farmhouse Poultry Spice         
• 2 tsp.   Salt         
• 2 Tbsp Roux            
• *Roux (See directions below)  
• 1Tbsp Butter         1Tbsp Flour  

Preparation

1 In a saucepan, sauté mushrooms in butter over medium high until they begin to brown (3 -4 minutes).

2. Add shallots and continue to sauté until tender (about 2 minutes).

3. Add white wine and cook for another minute.

4. Add chicken stock, heavy cream, Farmhouse Poultry Spice, and salt to the pan and stir well.

5. Bring this mixture to a simmer over medium heat.

6. While the mixture is heating, in a separate pan, melt 1 Tbsp butter over medium heat and stir in 1 Tbsp flour. Cook for about 3 minutes and this will become Roux.

7. Add 1-2 Tbsp Roux to the mushroom mixture (more if thicker consistency is desired).

8. Stir well and cook for another minute.

9. Serve garnished with herb sprig.

Serve with fresh thyme, sage, or chive sprigs for garnish

Use fried leeks as garnish