Dd's Mushroom Soup

MUSHROOM SOUP WITH SHERRY & THYME

Adapted from Fine Cooking issue #74 (Jalna’s Blog)


2 TB butter
1 TB olive oil
1 small onion, diced
2 cloves garlic, minced
3/4 # fresh mushrooms, wiped clean, trimmed, and thinly sliced (button, oyster, cremini)

1/2 oz dried porcini mushrooms, rehydrated in *1 c boiling water, drained, chopped 

*reserved porcini liquid, strained
1 tsp. dried thyme
½-3/4 tsp salt to taste
1/2 tsp ground black pepper to taste
2 c chicken stock

2 TB milk
2 TB dry sherry

In a large stockpot over medium high heat; warm butter and oil. Sauté onions until they are browned, about 4 minutes. Add garlic, mushrooms, thyme, salt, pepper, and cook until mushrooms begin to wilt. Pour in broth and porcini liquid. Bring to a boil; reduce to a simmer. Cook 5 minutes until mushrooms are tender. Remove soup from heat. Either using a blender or an immersion blender, purée half of soup to bring to desired consistency. At this point you can refrigerate for future service. 

For service; Warm soup over medium heat. Stir in milk and sherry; cook 5-6 minutes. 

Check for seasoning. Serves 2 entrees.