Wild Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup butter
• 1 cup diced yellow onion
• 1 celery rib, chopped (include leaves)
• 8 ounces button mushrooms, washed and sliced
• 8 ounces portabella mushrooms, washed and sliced
• 8 ounces shiitake mushrooms, washed, stemmed and sliced
• 3 garlic cloves, minced
• 3 tablespoons cooking sherry
• 1 cup all-purpose flour
• 2 quarts beef stock
• 1 cup chopped roma tomato
• 2 teaspoons chopped fresh thyme
• 2 small bay leaves
• 1 pinch cayenne pepper
• 1/4 teaspoon fresh ground black pepper
• 1/4-1/2 teaspoon salt
• 3/4 cup heavy cream
• 3/4 cup whole milk

Recipe

• 1 heat butter in a large sauce pot over moderately high heat. add diced onions, celery and button mushrooms to hot butter and cook until mushrooms are soft.
• 2 add the remaining mushrooms and garlic and sauté for about 5 minutes, stirring constantly.
• 3 add the sherry and cook for an additional 3 minutes; stirring constantly.
• 4 reduce the heat; add the flour. mix well and cook for 2 minutes.
• 5 add the stock, tomatoes and spices and simmer for about 10 minutes; stirring occasionally.
• 6 pour in the cream and milk and allow soup to simmer on low for an additional 10 minutes.
• 7 remove bay leaves and serve.