Erika's Mushroom Soup
She made it for Joe's 40th and we were lucky to get a healthy portion of this delicious soup.
Ingredients2 lbs of various mushrooms, sliced
1/2 large onion, diced
2 shallots, diced
1 leek, cleaned and sliced
3 cloves garlic, minced
1/2 stick (2 oz) butter
1 cup white wine (optional)
4 cups unsalted chicken stock
1 cup cream
2-3 T chicken Better Than Bouillon
2 bay leaves
6-8 sprigs fresh thyme
2 T mushroom powder
Salt and pepper to taste
1/4 cup cooking sherry
Instructions
1. In a heavy pot over medium high heat, melt the butter until it's hot, then add the mushrooms. Cook for 4-5 minutes.2. Add the onions, shallots, and leeks, and cook until soft. Add the garlic and cook until it's aromatic.
3. Deglaze the pan with the white wine, then add the chicken stock, bay leaves, thyme, BTB, mushroom powder, and some pepper. Reduce to low, cover, and simmer for an hour.
4. Add the cup of cream, remove the bay leaves, and cook for another 5–10 minutes. Taste and add any additional seasoning needed.
5. Using an immersion blender or traditional blender, blend until the soup reaches your desired consistency, adding additional liquid as needed. Add the cooking sherry and stir. Serve hot.
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