1 cup Yellow onion, cut into 1/4 inch dice
2 tablespoons Olive Oil
16 ounces Fresh Mushrooms, such as cremini
3-4 cups Chicken Stock
1 cup Dry Vermouth, divided
2 teaspoons Fresh thyme leaves
2 tablespoons Butter
3 tablespoons Flour
Salt and Pepper
In a large stock pot set over medium high heat, sauté onions until soften in olive oil. Meanwhile, cut mushrooms into slices or quartered chunks. Add mushrooms to the pot and cook until soften. Add the butter and flour, cooking 2-3 minutes more, followed by the stock and thyme. Bring pot to a boil, then add Dry Vermouth (reserving 1-2 tablespoons), and reduce to simmer. Cook for 20 minutes. Finish with a splash of fresh Vermouth. Season to taste with salt and pepper. Enjoy!
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