0 Cream of Mushroom

I'm on a soup kick!  I had these beautiful baby portabella mushrooms, and decided that cream of mushroom sounded divine.  I add a splash of cream sherry to this recipe, which really just makes the whole dish.

Cream of Mushroom Soup

5 cups sliced fresh mushrooms (I like baby portabella, but any combo will be fine)

1 1/2 cups chicken broth

1 1/2 cups heavy cream

3 cloves garlic, minced

1/2 cup finely chopped onion

1/2 teaspoon dried thyme

3-4 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon sherry

In a large heavy saucepan, sautee onions and garlic in butter until translucent, about 4 minutes, and add salt and pepper. Add mushrooms, and continue to cook along with the onions and garlic about 5 minutes.

Pour in the broth and thyme, bring to a boil, and then simmer until tender, about 5 to 10 minutes. In blender (or use an immersion blender), puree half the mixture, leaving some chunks of mushroom in it if you wish.

Add heavy cream, and stirring constantly, bring soup to a boil and then simmer until thickened. Adjust seasonings to taste, and add sherry.