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Wild Mushroom Soup With Sherry




Source of Recipe


Internet


List of Ingredients




4 tablespoons butter, room temp
1 cup sliced celery
� cup sliced shallots
1/3 cup chopped onion
1 clove garlic, minced
3-4 cups sliced mushrooms (I used combo of shi*ake and button) can use crimini & oyster
1 teaspoon fresh thyme
� cup dry sherry
2 tablespoons all purpose flour
4 cups chicken stock or canned broth
� cup heavy cream


Recipe



Melt 3 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and saut� until onion is translucent, about 8 minutes. Add garlic for 30 seconds, then add mushrooms and thyme, saut� until beginning to soften, about 4 minutes. Add sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Mix remaining 1 tablespoon butter and 2 tablespoons flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.

Puree about 1/3 of soup in blender until smooth. Return to pot. Can be prepared 1 day ahead of time. Cover and refrigerate. Re-warm over medium-low heat before serving.