Roasted Mushroom Soup
INGREDIENTS
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10 ounces baby portobello mushrooms, sliced
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2 tablespoons extra virgin olive oil
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Freshly ground black pepper
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2 cups low-sodium beef stock
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1 tablespoon unsalted butter
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1/2 shallot, thinly sliced
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Salt, to taste
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1 small clove garlic, finely minced
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1 teaspoon chopped thyme, plus extra for garnish
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2 tablespoons white wine
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2 tablespoons flour
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1/4 cup heavy cream
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