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Creamy mushroom soup

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December 5, 2007

Serves 4

If your only experience with cream of mushroom soup is canned, then you haven't really lived. A great version is hearty, earthy, and deliciously savory. This one combines a variety of mushrooms (including oyster mushrooms, right) with sherry and fresh thyme.

3 tablespoons butter
1 medium onion, diced
1 small russet or baking potato, diced
1 pound assorted mushrooms (oyster, crimini, shiitake, portobello, button), thinly sliced
Salt and pepper, to taste
1/4 cup dry sherry
3 tablespoons flour
4 cups chicken stock
2 teaspoons chopped fresh thyme
1/2cup heavy cream
1/2 cup plain yogurt or sour cream
1 tablespoon chopped fresh thyme or caviar (for garnish)

1. In a soup pot over medium heat, melt the butter. Add the onion and potato. Cook 5 minutes, stirring often.

2. Add the mushrooms, salt, and pepper. Cook, stirring, for 5 minutes. Pour in the sherry and bring to a boil. Lower the heat and simmer for 5 minutes or until liquid is reduced by half.

3. Sprinkle mixture with flour. Cook, stirring, for 1 minute. Add the stock, stirring constantly, until the mixture is smooth. Bring to a boil, lower the heat, and simmer for 15 minutes.

4. Remove from the heat. Add the 2 teaspoons thyme to the pot. In a blender, puree the soup in batches. Return to the pan and stir in the cream. Bring to a simmer over medium heat. Taste for seasoning, add more salt and pepper, if you like, and ladle into bowls. Garnish each one with yogurt or sour cream and thyme or caviar. - Keri Fisher

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