mushroom soup in 6 quart casserole

Yields: 10 servings
Prep time: 15 min
Cook time: 45 min

Ingredients:
• 3½ tablespoons butter
• 1 teaspoon olive oil
• 1 medium onion (chopped)
• 4 cloves garlic (chopped)
• 24 ounces mushrooms (sliced)
• 3 teaspoons dried thyme
• ½ cup white cooking wine
• ½ cup cornstarch
• 32 ounces chicken broth
• 2 teaspoons garlic salt
• 3 beef bouillon cubes (crushed)
• 2 cups heavy cream
• 2 teaspoons black pepper
• Fresh thyme for garnish
• Bread for serving

TOOLS NEEDED:

STAINESS STEEL STOCKPOT (6 QT.)	STAINLESS STEEL LADLE

1. Melt butter and add olive oil to stockpot over medium heat.

butter in ID21 stainless steel 6 quart stockpot

2. Add chopped onion and garlic. Cook for 3 minutes. Lower heat to low-medium.

3. Add sliced mushrooms and thyme. Cook for another 5-7 minutes.

4. Once cooked, add cornstarch and toss to coat thoroughly. Continue to cook for another minute.

mushrooms in cornstarch in id21 stainless steel stockpot for soup
5. Add wine, bouillon, and garlic salt. Cook until most of the liquid has been absorbed.