Cream of Mushroom Soup with Truffle Oil

Years ago up at a week-long awesome partying camping trip, someone gave me a bowl of soup before my big drive back home after dark.  I am sure that IT SAVED MY LIFE.  Since then, I have made a huge Sunday Survival Soup for my friends every year for this camping trip.  Here is the recipe for Spring 2013!

                  

INGREDIENTS: 

6 cups of Fresh White Mushrooms, sliced                        

1 tablespoon olive oil                          

1 stick of butter                         

1 cup chopped yellow onion                         

1 carrot, chopped       

2- Leeks, chopped                      

1 teaspoon minced fresh thyme

1 teaspoon minced thyme leaves, divided                              

1 teaspoon Kosher salt                        

Freshly ground black pepper                        

1/4 cup all-purpose flour   (low carb or a gluten free flour will work too)                           

2 cups dry cooking Sherry                           

2 cups half-and-half                            

2 cups heavy cream                           

½ cup minced fresh flat-leaf parsley                              

2 cup chicken broth

¼ teaspoon nutmeg
3 teaspoons of Truffle oil

COOKING MUSIC SELECTION: Tenacious D ~ Magic Mushrooms

PREPARATION:

Cut the mushrooms into slices. Melt butter and oil in large pot. Add in onions, garlic, herbs and mushrooms. Cook until onions are soft.  Blend in flour and stir into a roux.  Add in the chicken broth and the rest of the ingredients and cook until slightly thickened while stirring frequently. Serve topped with Truffle oil and Roasted Garlic Crostini.