Cream Of Mushroom Soup With Sherry

• 2 teaspoons olive oil
• 2 cups chopped onions
• 1 cup thinly sliced carrot
• 2/3 cup chopped celery
• 8 cups sliced button mushrooms (about 1.5 pounds)
• 4 cups sliced shiitake mushroom caps (about 7 ounces)
• 2 cloves garlic, minced
• 1 cup water
• 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (14 1/2 ounce) cans reduced-sodium chicken broth
• 6 tablespoons half-and-half
• 1/4 cup dry sherry
• parsley, for garnish (optional)
• parmesan cheese, for garnish (optional)

1. Heat oil in a Dutch oven over medium high heat.
2. Add onion, carrot, and celery; saute 6 minutes or until tender.
3. Reduce heat to medium; add mushrooms and garlic.
4. Cook 7 minutes or until mushrooms are tender, stirring frequently.
5. Add water, sage, salt, pepper, and broth; bring to a simmer.
6. Cover and simmer for 25 minutes.
7. Remove from heat, cool for 5 minutes.
8. Place half of mushroom mixture in a blender or food processor; process until smooth.
9. Pour pureed soup into a large bowl.
10. Repeat procedure with remaining mushroom mixture.
11. (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
12. Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
13. Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

olive oil, onions, carrot, celery, button mushrooms, shiitake mushroom, garlic, water, sage, salt, pepper, chicken broth, sherry, parsley, parmesan cheese

Taken from www.food.com/recipe/cream-of-mushroom-soup-with-sherry-52803 (may not work)