MUSHROOM SOUP WITH SHERRY

By pat1908

Serves: 10

Ingredients

• Serves: 10
• 11 Cups chicken stock or canned low-salt chicken broth
• 2/3 Cup dry sherry
• 2 ounces dried chanterelle or porcini mushrooms
• 5 Tbsp butter
• 2 Cups chopped onions
• 2 pounds mushrooms, sliced
• Whipping cream, whisked slightly to thicken (optional)

Preparation

Step 1

1. Bring 2 cups stock and Sherry to boil in medium saucepan. Add dried mushrooms. Remove from heat. Cover and let stand until softened, about 1 hour.
2. Melt 4 Tbsp butter in large pot over medium heat. Add onions; saute 5 minutes. Add fresh mushrooms; saute until tender, about 15 minutes.
3. Using slotted spoon, remove dried mushrooms from liquid. Reserve ½ cup dried mushrooms for garnish; add remainder with the soaking liquid to sauteed mushrooms, leaving any sediment behind in pan. Mix in 9 cups stock. Simmer until all mushrooms are tender stirring occasionally, about 30 minutes.
4. Working in batches, puree soup in blender or processor. Return soup to pot. Season with salt and pepper. (Can be made 1 day ahead. Chill soup and reserved dried mushrooms separately.)
5. Chop reserved ½ cup mushrooms. Melt 1 Tbsp butter in small skillet over medium-high heat. Add mushrooms; saute until tender, about 5 minutes. Re-warm soup. Ladle into bowls. Drizzle with cream, if desired. Top with mushrooms.