2 tbspns butter
2
tbspns olive oil
1 C onion, chopped
2 cloves garlic, minced
1 ½ lb. assorted mushrooms, sliced
1
tspn thyme, minced
salt and pepper to taste
3 C chicken stock
1 C cream or milk
2 tbspns dry sherry, optional
3 tbspns chives, chopped
In a sauté pan, melt butter, add onions and cook until tender, about 5 minutes. Add the garlic and sauté another minute. Add the mushrooms and thyme, cook until tender, about 6 minutes. Season with salt and pepper. Add broth and simmer for 15 minutes. Add cream and simmer 1 minute. Cool. Puree half of the soup mixture in a food processor or blender. Stir the sherry and puree into the rest of the soup mixture. Season with salt and pepper to taste.
Spoon soup into bowl, garnish with chopped chives or herbs.
Serves 6
