Soup Factory's Creamy Wild Mushroom Soup

Ingredients

• 1 large Spanish onion, peeled and diced
• 1 cup diced celery
• 1 tablespoon salted butter
• 3 garlic cloves
• 1 lb shiitake mushroom
• 2 large portabello mushrooms
• ¼ lb chanterelle mushroom
• 2 – 3 large potatoes, peeled and quartered
• 6 – 8 cups chicken stock
• 4 ounces light cream
• kosher salt, to taste
• freshly ground black pepper
• 2 teaspoons fresh thyme
• 2 tablespoons sherry
• 2 teaspoons Worcestershire sauce

Procedures

1. Melt butter in large stock pot and sauté the garlic, onions and celery for 5 – 8 minutes.
2. Slice all of the mushrooms together and set aside ½ cup for garnish.
3. Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
4. Add the stock; bring to a boil.
5. Simmer on medium-high heat until the potatoes are tender, approx. 20 minute
6. Remove from heat and add thyme.
7. Purée in a blender, return to pot.
8. Add sherry, light cream, salt, pepper and Worcestershire sauce, warm through.
9. Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
10. Add the mushrooms to the soup and stir well.