Cream Of Mushroom Soup With Sherry

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 teaspoons olive oil
• 2 cups chopped onions
• 1 cup thinly sliced carrot
• 2/3 cup chopped celery
• 8 cups sliced button mushrooms (about 1.5 pounds)
• 4 cups sliced shiitake mushroom caps (about 7 ounces)
• 2 cloves garlic, minced
• 1 cup water
• 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (14 1/2 ounce) cans reduced-sodium chicken broth
• 6 tablespoons half-and-half
• 1/4 cup dry sherry
• parsley, for garnish (optional)
• parmesan cheese, for garnish (optional)

Recipe

• 1 heat oil in a dutch oven over medium high heat.
• 2 add onion, carrot, and celery; saute 6 minutes or until tender.
• 3 reduce heat to medium; add mushrooms and garlic.
• 4 cook 7 minutes or until mushrooms are tender, stirring frequently.
• 5 add water, sage, salt, pepper, and broth; bring to a simmer.
• 6 cover and simmer for 25 minutes.
• 7 remove from heat, cool for 5 minutes.
• 8 place half of mushroom mixture in a blender or food processor; process until smooth.
• 9 pour pureed soup into a large bowl.
• 10 repeat procedure with remaining mushroom mixture.
• 11 (note: you can also use a stick blender and puree the soup in the pot.) return soup to pan.
• 12 stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
• 13 sprinkle each serving with minced fresh parsley and/or parmesan cheese.