mushroom 2 qt - 64oz (8 to 10 appetizer servings or 6 dinner servings)
sautee 3 small onions in 4 T olive oil and 4 T butter with 5 smashed garlic cloves and 12 thyme sprigs (or 1 tsp dry) till almost brown
add 2.5 lbs cremini (or whatever) mushrooms chopped into bite-sized chunks and cook till almost dry
deglaze with 1/4 cup white wine
cover with roasted chicken mire poix stock or with purchased chicken or beef stock, adding more to reach soup consistency
add 1 cup heavy cream and 3 bay leaves
stir in 1/4 flour cup dissolved in cold chicken stock or water and bring to a boil till thickened
season with salt and chicken bullion (from a cube as necessary) and serve