Creamy Mushroom Soup (My version)
6 Tblsp. butter
3 large shallots, minced
1 clove garlic, minced
1/4 cup flour
1/2 lb. white button mushrooms (sliced)
1/2 lb. baby bella mushrooms (sliced)(I happened to have these--you could just use white)
1-3/4 cup chicken broth
2 cups hot water
1/4 ounce dried wild mushrooms, optional
3 Tblsp. med-dry sherry
1/2 cup heavy cream
1 tsp. lemon juice
1 sprig thyme
2 tsp. fresh thyme leaves
Salt and fresh ground black pepper
Extra sauteed sliced mushrooms to sprinkle on top
Melt butter in a heavy dutch oven over medium-low heat. Add shallots and saute until softened. Add garlic and sprig of thyme and cook another minute.
Sprinkle in flour and cook another minute or two. Increase heat to medium and add the mushrooms. Cook about 7 minutes. Turn heat down, cover with lid, and cook about 20 minutes.
Add chicken broth, water and dried mushrooms. Remove the thyme. Cover and simmer about 30 minutes longer. Transfer soup to a bowl and puree in a blender in batches. Return soup to dutch oven. Add the thyme leaves. Stir in the sherry and cream and bring to simmer. Add lemon juice and season with salt and pepper. Serve with extra mushrooms on top and a sprinkle of fresh thyme leaves, if desired. Serves 4 to 6 people.