Shelly's Recipe

CREAMY MUSHROOM SOUP

Category: Soups

1/4 cup butter
2 tbsp olive oil
2 cups chopped onion
1 cup chopped celery
2 tsp minced garlic
1 1/2 tsp chopped fresh thyme
3 (8-oz) pkg sliced baby Portobello mushrooms
1/3 cup flour
1/2 tsp salt and pepper
6 cups chicken broth
1 cup heavy whipping cream
2 tbsp dry sherry (optional)
Garnish: fresh thyme

In a Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery; cook for 5 minutes. Add garlic and thyme; cook for 2 minutes. Add mushrooms; cook for 15 minutes, stirring frequently. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually add chicken broth, whisking until smooth.

Bring to a simmer; cook for 20 minutes, stirring occasionally. Add cream; return to a simmer and cook for 15 minutes. Stir in sherry, if desired. Garnish with thyme, if desired.