Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche

Ingredients: 4 cups chicken stock (or you could use mushroom or vegetable stock),creme fraiche (for garnish),8 ounces cremini mushrooms, sliced,2 tablespoons flour,1 teaspoon dried thyme (or fresh),1 clove garlic, minced,1/4 cup heavy cream or half and half (used a combo of each),kosher salt & pepper,3 smalls shallots, sliced thin,1 tablespoon tomato paste
Instructions:

1. To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.For the soup:In a Dutch Oven, heat a little bit of olive oil and butter– just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
2. Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.
3. Add the flour, stir and cook for about one minute.Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.All the remaining chicken stock and simmer for about 10 minutes.Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!Puree to your liking– I leave small chunks of mushroom.
4. Add the heavy cream/half & half.
5. Serve with a dollop of creme fraiche and the crispy shallots on top.

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