Sherry Cream of Mushroom Soup
A rich and delicious home made cream of mushroom soup.
white, thinly sliced
salt and black pepper
chicken broth, low salt
reserving 1/2 cup
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.