Creamy Mushroom Soup with Thyme Toasts Darienne Sutton   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Prep Time: 10 min Cook Time: 30 min 6 tablespoons butter 1 large onion, chopped 1 1/2 pounds mixed mushrooms (such as cremini, portobello and shiitake), stemmed and sliced One 32-ounce container (4 cups) chicken broth 1 bunch thyme 4 thick slices country bread 2 cloves garlic, finely chopped 1 1/4 cups heavy cream Salt and pepper 1. In a large, heavy saucepan, melt 2 tablespoons butter over low heat. Add the onion and cook, stirring until softened, about 5 minutes. Increase the heat to high, add 2 tablespoons butter and the mushrooms and cook, stirring constantly, for 3 minutes. Add the chicken broth and bring to a boil. Reserve 2 tablespoons thyme leaves; tie the remaining sprigs together with kitchen string and add to the pot. Lower the heat and simmer for 20 minutes. 2. Meanwhile, toast the bread. In a small saucepan, melt the remaining 2 tablespoons butter; stir in the garlic and reserved thyme leaves. Brush the garlic-thyme butter on the toasted bread. 3. Discard the thyme bundle and stir 1 cup cream into the soup. Using an immersion or standing blender, puree the soup until smooth. Heat through and season with salt and pepper. 4. Divide the soup among 4 bowls. Drizzle with the remaining 1/4 cup cream and serve with the toasts.

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