Prep time:  20 mins | Cook time:  25 mins

Total time:  45 mins | Serves: 10-12

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Ingredients

• 7 tablespoons unsalted butter

• 2 fresh jalapeños, seeded and minced (about ¼ cup)

• 1 head Texas Black Gold Garlic, peeled and minced

• 1 small sweet onion, minced (about ½ cup)

• 1 cup fresh oyster mushrooms, chopped

• 3 cups baby portobella mushrooms (about 1 pound), wiped clean, stems removed, and sliced ¼-inch thick

• ½ cup cremini mushrooms, (about ½ pound), wiped clean, stems removed, and chopped (can substitute with white mushrooms)

• ½ cup fresh shiitake mushrooms, (about ½ pound), wiped clean, stems removed, and chopped (can substitute with dried)

• 1 teaspoon Texas Black Gold Garlic Sea Salt

• ¼ teaspoon fresh ground black pepper

• 3 tablespoons fresh thyme leaves (can substitute 2 tablespoons dried)

• 1 cup homemade chicken broth (can substitute with low-sodium chicken broth)

• 2 cups heavy cream

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Instructions

1. In a Dutch oven, melt butter over medium-high heat. Saute jalapeños, Texas Black Gold Garlic and onion until the onion is transparent, stirring occasionally, approximately 3 minutes.

2. Add all mushrooms, Texas Black Gold Garlic Sea Salt, fresh ground pepper, thyme and chicken broth. Cook until the mushrooms release moisture and liquid evaporates, stirring occasionally, approximately 10 minutes.

3. Add heavy cream, bring to a simmering boil and reduce heat to medium, simmering until sauce is thickened and reduced to 4 cups, approximately 10-12 minutes. Should resemble cream of mushroom soup, but with more mushrooms. Season with salt and pepper to taste. (It’s thicker than soup.)

4. Can divide into 3 portions that substitute for 3, 10-ounce cans of mushroom soup.