Cream of Mushroom Soup

32oz (2 lbs) of Baby Bella (Crimini) mushrooms, sliced

1 yellow onion, chopped

½ stick (¼ cup) of salted butter

1 tbsp of Sherry cooking wine

¼ cup of flour

5 cups of mushroom or chicken broth (I used 2 tbsp of Mushroom Better Than Bouillon 5 cups of water, which I STRONGLY suggest you use if possible but, if not, the chicken broth will do just fine!)

2 tsp of dried thyme, plus more for garnish

½ tbsp of crushed garlic

1 tbsp of seasoned salt (make sure it’s seasoned salt)

1 cup of heavy cream

Truffle oil, a few drops for garnish (optional)

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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