I don't really follow a recipe, I just sorta put a bunch of stuff in the pot and away I go, but I will try to pin down some actual measurements for you

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​1-2 litres chicken stock

LOTS of mushrooms, fresh and/or dried, divided

500 ml heavy cream

5 cloves of garlic, minced

2 tsp Cranky Jimmy's Original

pinch of salt, if desired

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In a large pot, put chicken stock on low. Add the dried mushrooms to help thicken the stock. If desired, you can add some seared fresh mushrooms, make sure to add the butter and juices from the pan, this will help give the soup a rich, savoury flavour. If you like chunks of mushrooms, make sure to hold some back to add later. Add garlic. Keep on low for about 2 hours to reduce the stock.

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Take a hand mixer and blend until smooth. Add cream. Keep on low until it thickens, probable 1 - 2 hours. Meanwhile, you can sear more mushrooms and add if you like big chunks of mushrooms, be sure to add the butter from the pan to the pot. Adding more dried mushrooms will help to thicken.

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If you have a lot of soup and it is taking too long to thicken, or if you like it really creamy, you can add a whole or partial can of cream of mushroom soup. You can be a purist, this recipe makes a GREAT bowl of soup, or you can make it REALLY creamy by adding a little store bought soup. I'm not the Soup Police, you do you... once in a while I make it too watery and I don't have 6 hours to reduce, so I have added a little store bought mushroom soup. It was good, but admittedly not as good as if I had the time to thicken naturally.

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