Makes 5 servings

Ingredients:

• 4 tablespoons clarified butter
• 1/2 large yellow onion, finely diced
• 1/2 tablespoon garlic, minced
• 10 shiitake mushrooms, sliced
• 2 to 3 portobello mushrooms, chopped
• 5 dried morels, re-hydrated and sliced (reserve 1 cup re-hydrating liquid)
• 4 red peppers, roasted, peeled and pureed
• 1 quart heavy cream
• 1 pint half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon granulated garlic
• 1 bay leaf
• 1 tablespoon crab base or seafood stock
• 1 tablespoon chicken base
• 1 to 2 tablespoons blond roux

Instructions:

Sweat onion and garlic in butter. Add shiitake and Portobello mushrooms and sauté for 5 minutes. Add morels and pepper puree. When puree comes to a boil, add the reserved mushroom water, heavy cream, half-and-half, thyme, garlic and bay leaf. Simmer for 10 minutes, then add bases. Stir well and simmer for 10 more minutes. Thicken with blonde roux, if desired.