Cream of Mushroom soup

There are some really beautiful (local) crimini mushrooms at the co-op right now: I was checking out at the Wedge last week, and the check-out person, who was jovial and chatty, joked that they were nearly portobella sized.

Later, as I was packing them up in my bag, I overheard the check-out person greeting the next customer: "Wow. You look just like the person who plays with Bon Iver - do you know Bon Iver?" I did not hear the reply, except that clearly the person behind me WAS indeed that person because then the checker-outer got really excited, saying "Oh wow, I just really love your music. This is really exciting to meet you..." and sort of continued on in a very endearing, fan sort of way. I figured the checker outer must be a pretty big Bon Iver fan, because I would guess that Bon Iver's band members don't usually get recognized in public outside of their home towns.

So. These crimini mushrooms had sighting of fame - not the big lead singer kind, but a behind-the-scenes, less recognized-but-still-so-important fame. So really, that is how I will describe this soup: not flashy, but good and wholesome!

Cream of Mushroom soup (serves 3-4)
1 lb. crimini mushrooms, chopped or sliced
1 medium onion, chopped
4 T butter or ghee
1 t thyme
2 c. chicken bone broth
1/2 c. dry wine
1/2 c. heavy cream (coconut cream/milk would work too)
salt to taste
parsley

1. Heat butter in a large, heavy pot. Add onions and saute 5 minutes, until slightly translucent. Add mushrooms and thyme and continue sauteing another 10 minutes or so, until juices are released from mushrooms. 
2. Add wine and simmer for a few minutes before adding the broth. Bring to a boil, lower heat and simmer for 5 more minutes.
3. Add cream and salt. Taste to check salt amount until it is to your liking. Top with chopped parsley and serve.
*I am thinking that this soup would also be nice blended up - it might get a bit thicker and be a little more Campbell's-soup-like that way (you know, with all the minced up mushroom bits...)