Creamy Mushroom Soup

Years ago, I had the opportunity to visit Peirce-du Pont's beautiful Longwood Gardens in Pennsylvania.  While there, I had a delicious bowl of mushroom soup that I was never able to forget. This recipe tastes like that delicious soup.    Longwood Gardens

Creamy Mushroom Soup

1/4 c butter
2 T olive oil
2 c yellow onion, chopped fine
1 c celery, chopped fine
2 t garlic, minced
1 1/2 t fresh thyme, chopped
3 8 oz packages sliced fresh baby portobello mushrooms
1/3 c flour
1/2 t salt
1/2 t black pepper
6 c chicken broth
1 c whipping cream
Garnish: fresh thyme, if desired

In a large pot, heat butter and olive oil over medium heat. Add onions and celery and cook for 15 minutes until tender. Do not brown. Add garlic and thyme and cook for 2 minutes, stirring often.  Add mushrooms and cook for 15 minutes.  Stir often.  Add flour, salt and pepper. Cook for 2 minutes and stir often. Gradually add chicken broth. Stir until smooth. Bring to a simmer and cook for 20 minutes. Stir occasionally. Add cream and return to a simmer and cook uncovered for 15 minutes. Garnish with thyme, if desired.

Now if you haven't visited Longwood Gardens and want a soup that is closer to home...then this soup may remind you of the Mushroom Thyme soup that is served at Olexa's in the Mountian Book Village section of Birmingham,  Alabama.