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Cream of Wild Mushroom Soup

2 ounces onion -- chopped
8 ounces assorted fresh wild mushrooms -- chopped
such as shitake, oysters and morels
4 ounces butter
4 tablespoons flour
1 teaspoon salt
pepper -- to taste
1 teaspoon dried thyme
8 fluid ounces chicken stock
24 fluid ounces milk
2 fluid ounces marsala wine
1 tablespoon lemon juice


Sauté the onion and mushrooms in the butter over medium heat. Cook until they are tender and any liquid given off has evaporated.


Blend in the flour, salt, pepper and thyme. Gradually stir in the chicken stock, then the milk.


Cook until the soup thickens slightly, but do not allow it to boil. Stir in the marsala and the lemon juice.


Purée half of the soup (including half of the mushrooms) and then stir it back into the remaining soup. Or, use an immersion blender to blend the soup in the pot, stopping when approximately half of the mushrooms have been puréed. Leave approximately half of the mushroom pieces intact for texture. Add more stock if necessary to achieve the desired consistency. Adjust the seasonings and serve.


Yield:
"40 fluid ounces"



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