Mushroom Puree with Fresh Thyme

A simple rustic take on mushroom soup that moms made when we were all youngans playing in sandboxes and then coming in for soup and a sandwich at noon while watching sesame street. This version is really easy, fast, hearty and packs a fresh herb punch..POW, right in the kisser!

Serves: 10

Ingredients

4 lbs of mushrooms - random choices - chantrelles, shiitake, button, cremini, oyster, portabello...

2oz fresh thyme

2 litres of chicken stock

1/2 cup of butter

500ml homo milk

a few shots of tobasco

salt and pepper - chefs choice on amount

Preparation

• dice up onions and sautee them in large soup pot with salt and pepper and a bit of oil on the bottom
• throw the butter in, dice up mushrooms and throw them in and cook them up, add the thyme ( taken off of stem ) and the tobasco
• let that cook for like 10 minutes and then add the milk and stock, let it simmer for 15 minutes or so
• grab your puree weapon and puree it up until desired consistency is reached
• * optional
  
  > add a bit of celery in the process
  > garnish with dice tomato
  > garnish with truffle oil
  > garnish with gryuere cheese for some class
  > garnish with a few sauteed mushrooms and a drizzle of cream