Soup recipes

6 oz. butter 1/2 cup shallots or Vidalia onions, chopped finely 1 T. roasted garlic, minced 1 t. fresh rosemary, chopped finely 1 t. fresh thyme, chopped finely 1 lb. shiitake mushrooms, thinly sliced 2 T. flour 1 qt. beef consommé (heated) 2 cups heavy cream (heated) Salt and pepper to taste 2 oz. butter 1 cup cremini or baby bella mushrooms Melt butter in a thick bottomed pot. Add the shallots and garlic, cook until lightly browned. Add the rosemary and thyme, cook for 1 minute. Add mushrooms and cook for 2 more minutes. Add flour, stirring constantly until smooth. Slowly add the consommé while stirring. Bring to a simmer and slowly add the warm cream. Simmer for 5 minutes, add salt and pepper to taste. In a skillet, melt 2 oz. butter and add mushrooms. Cook until softened. Garnish soup with mushrooms. TO ROAST GARLIC Toss 8-10 cloves of peeled garlic with 1 t. olive oil. Place in a shallow pan and bake at 350 until brown, about 10-15 minutes. NOTES: Very good flavor, but thought it could have been thicker. If you added wild rice, like we had the other day, it would probably be the right thickness.