Ingredients
-
1 large Spanish onion, peeled and diced
-
1 cup diced celery
-
3 garlic cloves
-
2 large portabella mushrooms
-
2 -3 large potatoes, peeled and quartered
-
6 -8 cups chicken stock
-
4 ounces light cream
-
kosher salt, to taste
-
fresh ground black pepper
-
2 teaspoons fresh thyme
-
2 tablespoons sherry wine
-
2 teaspoons Worcestershire sauce
-
1 tablespoon salted butter
-
1/4 lb chanterelle mushroom
-
1 lb shiitake mushroom
Instructions
- Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
- Slice all of the mushrooms together and set aside 1/2 cup for garnish.
- Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
- Add the stock; bring to a boil.
- Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
- Puree in blender, return to pot.
- Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
- Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
- Add the mushrooms to the soup and stir well.