Cream of Winey Mushroom Soup with Truffle Creme Fraiche

Cream of Winey Mushroom Soup with Truffle Creme Fraiche

Yield: 1 gallon.

4 Tbsp. butter
1 cup onion, thinly sliced
1/2 cup peeled whole garlic cloves
2 cups ruby port wine
5 cups domestic white sliced mushrooms
3 cups sliced shiitake mushrooms (remove stems before slicing)
8 cups sliced portabella mushrooms
1 sliced peeled potato (90 ct. Idaho)
2 bay leaves
4 Tbsp. chopped fresh thyme
1

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