Cream Of Garlic, Onion, And Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 2 cups mushrooms, coarsely chopped (i prefer portobellos)
• 3 tablespoons butter
• 2 cups onions, chopped
• 1 cup peeled garlic, cloves
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup half-and-half
• 1/2 cup sherry wine (i use sweet)
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups dense bread, in small pieces (i use ciabatta)
• salt
• pepper

Recipe

• 1 saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
• 2 stir as little as possible so that they brown, not steam.
• 3 remove from pan and set aside.
• 4 melt butter over medium-low heat.
• 5 add onions and garlic.
• 6 cover and cook for about 10 minutes, stirring occasionally.
• 7 add the flour and cook, stirring, for 3 minutes.
• 8 add the broth, half and half, sherry, thyme, and bay leaf.
• 9 stir well and bring to a boil.
• 10 lower heat and cook uncovered for 15 minutes.
• 11 add the bread pieces, stir well, and simmer for another 5 minutes.
• 12 discard the bay leaf.
• 13 using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• 14 (you can also do this in batches in a blender or food processor, but use caution to avoid burns.) add the reserved mushrooms to the pureed soup and heat through.
• 15 add salt and pepper to taste.