Dd's Mushroom Soup

MUSHROOM SOUP

2 TB butter
1 small onion, chopped
2 cloves garlic, minced
½ # fresh cremini mushrooms, thinly sliced
1/2 oz. dried porcini mushrooms, rehydrated in 1 cup water, reserve liquid
1 tsp. fresh thyme leaves
2-3 TB flour, as needed

2 TB dry sherry
3 c. beef broth
1 tsp. soy sauce

1/4 tsp. salt

1/4 tsp. freshly ground black pepper
3-4 TB heavy cream

Garnish: croutons, chopped Italian parsley, grated parmesan cheese

In a large stockpot over medium heat sauté onions in butter until tender.  Add garlic, mushrooms and thyme.  Cook 2 minutes until mushrooms have wilted.  Add flour stirring until completely blended.  Add sherry, broth and reserved porcini liquid scraping any fond that has formed on the bottom of the pot.  Add soy sauce, salt and pepper.  Bring to a boil; reduce to a simmer.  Cook 10-12 minutes until mushrooms are tender.  Using an immersion blender purée soup to desired consistency.  Stir in heavy cream.  Garnish as desired. 

Serves 2-3 as entree.