Sherry Cream of Mushroom Soup

Directions

In a large saucepan melt butter with the olive oil over moderate heat.

Add the shallots and cook until tender, about 2 to 3 minutes.

Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates.

Add the Sherry and cook until evaporated.

Remove a ½ cup of the cooked mushrooms and reserve.

Stir in the flour and cook for 2 to 3 minutes.

Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.

In a blender purée the soup in batches until smooth.

For a very smooth soup, pass through a fine sieve.

Return soup to saucepan, bring to a simmer and whisk in the milk.

Add reserved chicken broth to achieve desired consistency.

Adjust seasoning with salt, pepper and nutmeg.

Lower heat and whisk in ¼ cup of the sour cream.

Keep soup warm but do not simmer or boil.

Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.