Cream of Mushroom Soup (Shared by Stephanie, adapted and tweaked from a recipe Kitty shared before the hort meeting on mushrooms) 1/4 cup of gourmet blend mushrooms 20 oz white mushrooms 2 shallots 3 cloves garlic 3 tsp butter 1/4 c flour 1/4 c marsala wine (can you believe Kroger carded me!!!!—it’s with the vinegars) 1 box vegetable broth (c 3.5 cups) 1 tsp tamari soy sauce 1 tsp white miso paste 1/2 tsp salt 1/2 tsp pepper 1 c heavy cream sour cream Slice and dice mushrooms, shallots, garlic. Melt butter and cook mushrooms, shallots, and garlic for about 8 minutes over medium- heat high heat. Stir in flour, wine, broth, soy, miso, salt, pepper. Bring to a boil, and lower to a simmer. 15 minutes. Put through blender. Add cream and sour cream to taste. Note for large quantities: While these are the ingredients, amounts got adjusted when I made it x6. So proportionately I used less than 6x the heavy cream, less miso paste, less marsala wine, less garlic—threw in an onion because I ran out of shallots…and probably more sour cream. Just play around until it tastes good.