Cream of Mushroom Soup 2

Slice mushrooms and place in a saucepan with the butter. Sauté over medium heat for 2 minutes, stirring. Add onion and thyme and continue to sauté for 2 minutes. Add white wine and cook for 2 minutes. Add chicken broth, heavy cream, and salt and pepper to taste. Cook for 5 minutes, then puree in a blender. Heat 1 tablespoon of  butter in a sauté pan and add shiitake mushrooms. Sauté for 1 minute, until somewhat soft. Ladle pureed soup into bowls, garnish with sautéed shiitakes and thyme, and serve hot. Serving Size: 4 Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution. Posted to MM-Recipes Digest V4 #2 by "Ed Taylor" <etaylor@cris.com> on Jan 7, 1999