Wild & Creamy Mushroom Soup (joey's Restaurant)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3-4
• 1/4 ounce dried porcini mushrooms
• 1 large onion, minced
• 3 tablespoons salted butter
• 1/2 lb mushroom, thinly sliced
• 1 teaspoon fine sea salt
• 1/2 teaspoon dried tarragon, crumbled
• 1/2 teaspoon dried mexican oregano, crumbled
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons medium-dry sherry
• chopped scallion top (optional)
• fresh mushrooms (optional)

Recipe

• grind dried porcini in a blender until powderly.
• cook onion in 1 t butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
• add fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
• add remaining 2t butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
• whisk in 1 c chick broth, scraping up any brown bits, until mixture is smooth.
• add remaining broth in a stream, whisking until liquid is smooth.
• bring to a simmer, whisking, then stir in cream and sherry and simmer, uncovered, stirring occasionally 10 minutes.