Revised 2013 May 01
3 cups mushrooms, sliced
1/2 teaspoon laos
2 cloves garlic, thinly sliced
2 teaspoons fish sauce, divided
2 tablespoons flour, all-purpose
1 teaspoon summer savory
1 teaspoon thyme
1 cup cream
1 cup chicken stock
Melt 2 tablespoons of the butter in a heavy pot. Add the mushrooms and toss until well coated. Add laos, garlic and sauté for a few minutes. Add 1 teaspoon of the fish sauce and cook until mushrooms have shrunk to about half size. Remove the mushrooms to a small bowl. Remove as much of the garlic as possible and reserve.
Melt the remaining butter and make a roux with the flour. Add the savory and thyme and cook for a few minutes being careful not to brown the roux.
Add the reserved garlic, reduce the heat and slowly add the cream stirring frequently. Once the cream is fully incorporated begin to add the stock, continuing until the soup reaches the desired consistency. Return the mushrooms to the pot and cook for a few more minutes adjusting the seasoning and adding more stock as required.
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