So here is another tid-bit about how weird Thanksgiving is this year. It is just us. Like, just the 4 of us I think. Our parents might come. Pretty crazy since we had about 30 last year. I guess no one was very impressed! Lol!

All of our siblings are with their spouses families this year and the friends that we had last year must have heard how big Mason has gotten (210 lbs so far) and had a change of heart on where they wanted to spend their Turkey day.

So just a cozy little feast this year which will definitely involve me, sweatpants, red wine, the remote control and the couch. Um, as soon as I get dinner in the oven of course.

One of the nicest ways to start out a beautiful Holiday meal is with a soup. I love this one, which is like a less heavy version of cream of mushroom, which is why I named it CREAMY mushroom soup instead. Can’t you totally decipher the difference?

It is smooth and creamy and so full of Autumnal mushroom flavor- not to mention beautiful. I garnished it with just a bit of celery leaves and the tiniest drizzle of olive oil (or truffle oil- which they are selling at Trader Joe’s right now!) A small starter of this would be very elegant on your thanksgiving table. Or just dish up a huge bowl and serve with a basket of Pumpkin-Sage Biscuits for dunking…

In a large pot, melt the butter. Add the onion and sweat in the butter until translucent, 5-7 minutes. Add the mushrooms and fresh thyme toss with the butter and onions. Cook for 5-7 minutes.

Add the wine and whiskey and scrape any browned bits off of the bottom of the pan.
Pour in the chicken stock and reduce the heat to low. Put a lid on the pot and simmer for 30 minutes.

Remove the pot from the heat and transfer to a blender (in batches). Blend until very smooth and then transfer to a large bowl, or back to the pot.

Stir in the cream and season to taste with salt and pepper.

Serve hot with a drizzle of olive oil (or truffle oil).