Cream of Mushroom Soup Recipe

• 6 cups chicken stock
• 1 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 3 shallots, roughly chopped
• Kosher salt
• Freshly ground black pepper
• 2 pounds cremini mushrooms, roughly chopped
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 2 tablespoons flour
• 1 cup heavy cream

1. Warm 2 cups of the chicken broth.
2. Put the porcini into a heatproof bowl, add the warm stock, and let stand for 20 minutes.
3. Transfer the porcini to a cutting board and chop.
4. Strain the broth into a bowl and set aside.
5. In a large wide pot or deep saute pan, over medium heat, melt the butter.
6. Add the shallots and a pinch of salt and saute until soft, about 3 minutes.
7. Add the porcini and cremini mushrooms and the garlic and cook, stirring, until the mushrooms are tender, about 5 minutes.
8. Add the sherry and simmer for 1 minute.
9. Stir in the flour.
10. Slowly add the mushroom soaking liquid and the remaining 2 cups stock, stirring until combined.
11. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes.
12. Add the cream.
13. Working in batches, puree the soup in a blender until smooth, then return the soup to the pot.
14. Season with salt and pepper.
15. Re-warm over low heat until warm, then serve.

chicken stock, porcini mushrooms, unsalted butter, shallots, kosher salt, freshly ground black pepper, cremini mushrooms, garlic, sherry, flour, heavy cream

Taken from www.chowhound.com/recipes/cream-mushroom-soup-31527 (may not work)