Mushroom Soup

By yollymg

Ingredients

• 3 tablespoons butter
• 2 large shallots, diced
• 1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
• 1 tablespoon chopped fresh thyme
• 3 tablespoons all-purpose flour
• 7 cups low-sodium chicken broth (such as Pacific Natural Foods)
• 3/4 cup heavy cream
• 1/4 cup dry sherry
• 2 teaspoons salt
• 1/8 teaspoon black pepper
• 1/4 cup parsley, chopped

Preparation

Step 1

Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.

Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve, reserving 2 cups for the Green Beans & Brussels Sprouts (find recipe on family circle.com).