INGREDIENTS

• 3 tablespoons butter
• 1/2 onion, finely diced
• 1 large garlic clove, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 teaspoon fresh thyme
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons lemon juice
• Sea salt
• 1/4 cup red wine
• Fresh thyme sprigs
• Cracked pepper

HOW TO MAKE IT

1. Place STAUB 5.5-quart Dutch oven over medium heat and melt butter.
2. Add onion and sauté until translucent. Add garlic and cook for 1 minute.
3. Stir in thyme, then add 3/4 of the mushrooms. Cover and cook until softened, stirring often.
4. Season with salt, pepper, and lemon juice. Cover and continue cooking.
5. Add stock, bring to a boil, then reduce heat and simmer for 15 minutes.
6. Lower heat, stir in cream, and purée the soup using a blender or hand blender. Return to pot and keep warm.
7. In a STAUB skillet, melt butter, add remaining mushrooms, thyme sprigs, salt, and red wine. Reduce until glossy.
8. Serve soup in bowls and garnish with sautéed mushrooms.