1 1/2 C mixed dried mushrooms (like a mix of Yellow Boletes, Oyster Mushrooms, Porcini, and Portobello)
3 T olive oil
1 yellow onion, finely chopped
1 1/2 lb fresh mini Bellas Mushrooms, thinly sliced
3/4 lb fresh Shiitake Mushrooms, thinly sliced
3 T flour
4 C beef, chicken or veg stock
1/2 C heavy cream
1/4 C dry sherry
3 T Italian parsley, finely chopped
salt and pepper, freshly ground
Rinse the dried mushrooms in warm water and then soak them
in 4 cups boiling water for 1 hour.
Drain, reserving 2 cups of the soaking liquid, strained.
Sauté the onion in oil until softened, 5-7 minutes.
Add the fresh mushrooms and cook for 3 min.
Sprinkle with flour, salt and pepper.
Stir, and cook for 1 min.
Add the stock and mushroom liquid.
Add the drained mushrooms and cook on medium-low for 15 min.
Remove from the heat. Let cool a little.
With an immersion blender, puree the soup, leaving a little texture.
Return the soup to medium heat.
Add the cream and sherry, cook for 3 min.
Season with salt and pepper.
To serve, ladle the soup into warmed bowls and garnish with the parsley.
Based on Three-Mushroom Soup with Sherry from Williams-Sonoma Collection: Soup.
Match made in Heaven:
More sherry or a glass of dry red wine.
Use some bread for getting those last bits, or you would want more!