Cream of Mushroom Soup

This recipe was modified from a Food Network recipe by the same name.

1 oz dried mushrooms (I used porcini and a mixed pkg from World Market)

1 3/4 c hot water

12-16 oz fresh mushrooms, button

6 c chicken broth

4 T butter, 1 T olive oil

5 cloves garlic, minced

1 large onion, finely chopped

2 medium shallots, finely chopped

7 T all purpose flour

1 bay leaf

1 tsp dried thyme

1 tsp dried parsley

1 tsp salt

3/4 tsp fresh ground pepper

1 c half and half

splash of sherry or Madeira, if desired.

Soak dried mushrooms in hot water for 20 minutes. Remove using a slotted spoon, reserving liquid.

Saute all mushrooms in olive oil and butter over medium high heat until soft and somewhat dry, about 6 minutes. Add in onions and shallots, cook covered until soft, about 5 more minutes. Add in garlic, and cook for another minute.

Add flour, cook for another minute. Whisk in reserved liquid from mushrooms. Use a strainer to remove any sediment. Whisk in chicken stock. Bring to a near boil.

Add spices and simmer for 15 minutes. Remove bay leaf and fresh herb stems, if used.

Using an immersion blender (or carefully using a regular blender in batches) puree mixture until smooth. Whisk in half and half, as well as any wine desired. Adjust seasonings accordingly.

Serves 6-8