Creamy Mushroom Soup and Heirloom Tomato Salad Recipe

Ingredients

• 6 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons minced garlic
• 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
• 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
• 6 ounces button mushrooms, wiped clean, stems trimmed, and sliced
• 6 ounces Portobello mushrooms, gills scraped, wiped clean, stems trimmed, and sliced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup white wine (I used a good Chardonnay)
• 6 cups mushroom (or chicken) stock
• 1 1/2 cups heavy cream
View Full Recipe at CAB Cooks