Alicia's Cream of Mushroom Soup

← soup
From the kitchen of Alicia Wingren
Difficulty: easy
Inspired by Mom's Cream of Mushroom Soup
Produces 3 cups of soup

Ingredients
8 oz. crimini mushrooms, stalks removed, chopped, and reserved. mushroom caps sliced
1/2 c. onions, chopped
4 Tbsp. butter
1 14 oz. can of chicken stock
1/8 c. cream
1/4 c. sour cream
fresh ground pepper to taste 1/2 Tbsp. Worcestershire sauce
2 cloves garlic, roasted, and chopped - How to quickly roast garlic.

1 tsp. lemon juice
1/4 c. cream
1/8 c. sour cream
1 c. milk

Procedure
Melt 1 Tbsp. of butter in pan and put about 1/3 of the mushrooms in the pan taking care not to crowd them. Once browned, remove mushrooms from pan and add 1 Tbsp. butter to the pan and continue with another 1/3 of mushrooms. Do this once more to finish cooking all of the sliced mushroom caps and then set them aside.

Add the last 1 Tbsp. of butter and a dab of bacon grease to the pan and cook the onions until translucent. Add the reserved mushroom stems and cook until tender. Add the chicken broth to the pan and bring to simmer. Add roasted garlic, 1/8 c. of cream, 1/4 c. of sour cream, pepper, and the Worcestershire sauce. I used a whisk to be sure the sour cream was totally combined. Simmer gently for 20 minutes. Remove mixture from heat and place in the freezer for 10 minutes to cool.

Once cooled, puree mixture in blender. Pour into medium saucepan. Bring mixture to almost a simmer. Add milk, 1/4 c. cream, and the 1/8 c. sour cream. Add lemon juice. Add reserved mushroom cap slices to heat them up. Serve hot.