1white oniondiced fine (or use 3/4 cup Thrive Life Sliced or Diced Onions)
3Tbs.butter
2garlic clovesminced
3-4cans chicken broth
1 1/2-2cupsheavy whipping cream
1tsp.dried thyme
Salt and pepperto taste
Dash cayenne pepper
1-2Tbs.fresh parsleychopped
1/4-1/2cupThrive Life Parmesan Cheese
Instructions
In a bowl, add the freeze dried mushrooms and cover with water. Let rest for 10 minutes and then drain water but keep the water as a reserve. If you are using fresh onions, dice those. If you are using freeze dried onions, add them to the mushrooms and water and let hydrate as well.
In a soup pot, heat the butter until melted and then add the (drained) onions and mushrooms. Season the mushrooms and onion with a generous amount of Montreal Steak Seasoning and salt and pepper. Add the minced garlic cloves and continue to saute.
Once the mushrooms and onion are soft, sprinkle with the flour or corn starch and saute for another minute or two. Remove half of these cooked mushrooms and onions and place in a blender. Turn the heat down to medium heat while you puree the mushrooms and onions you removed. Puree these mushrooms and onions in a blender until smooth. Add this mixture back to the pot with the sliced mushrooms and then add the chicken broth, cream and seasonings. Let this soup simmer until it begins to thicken.
Garnish this soup with shredded parmesan cheese and chopped parsley.