• 3 tablespoons butter
• 5 large garlic cloves, chopped
• 1 small sweet onion, chopped
• 2 tablespoons flour
• 1 tablespoon Cascade Mushroom Mix 
• 2 pounds chopped cremini mushrooms
• 4 cups vegetable or chicken stock
• 1 cup white wine
• 2 tablespoons Hawaij, ground
• 1-1/2 cups heavy cream
• 1/2 lemon, juiced
• Salt to taste

In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly wilted.Sprinkle in the flour and Cascade Mushroom Mix, and stir to coat the onions. It will be very thick. 

Add in the cremini mushrooms, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes. 

Working in batches, puree the soup in a blender or with an emersion blender until smooth. Once the soup is pureed, return it to the pot and add the heavy cream. 

Simmer for about 10 minutes. Add the lemon juice and salt to taste.   If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer. 

Serve with a drizzle of extra virgin olive oil and chopped parsley for garnish.