Rich cream of mushroom soup beats the canned variety any day. Garnish the bowls with chopped fresh chives and thyme, if desired.

Ingrédients :

• ¼ cup (55 g) cooking fat
• 1 pound (455 g) white buttonmushrooms, sliced
• Juice of 1 lemon wedge
• 1 teaspoon sea salt
• 1 small onion, chopped
• 2 cloves of garlic, pressed or minced
• 4 cups (950 ml) beef or chicken broth
• ¼ teaspoon white Pepper
• 1 sprig of fresh thyme
• 1 pound (455 g) Yukon gold potatoes, peeled and cut into ½-inch (1.3 cm)
• 4 cups (950 ml) milk

Directions :

1. In a 4-quart (3.8 L) pot, melt the fat over medium heat and then sauté the mushrooms with the lemon juice and salt for 5 minutes.
2. Add the onion and garlic and continue cooking until the onion is translucent, about 2 to 3 minutes.
3. Add the broth, pepper, thyme, and potatoes. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes or until the potatoes are soft and cooked through.
4. When the potatoes are cooked, remove the thyme and carefully puree approximately half of the soup in a blender until smooth. Add the pureed soup back into the pot and add the milk. Gently simmer until heated through. Season with additional salt.