Muffuletta'S Mushroom Bisque

• 4 1/2 cups chicken stock or 4 1/2 cups canned low sodium chicken broth
• 1/3 cup butter
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 6 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1/2 cup dry sherry
• 3 bay leaves
• 1 1/4 cups mushrooms, sliced
• 1 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon hot pepper sauce

1. Bring stock to boil in medium saucepan; cover and set aside.
2. Melt butter in large saucepan over medium heat.
3. Add onion and celery and saute until translucent, about 5 mimutes.
4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
5. Mix in hot stock and bay leaves and bring to boil.
6. Reduce heat and simmer 3 minutes, stirring constantly.
7. Add mushrooms and cook 20 minutes, stirring occasionally.
8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
9. Ladle soup into bowls and serve.

chicken stock, butter, onion, celery, allpurpose, thyme, dried basil, dry sherry, bay leaves, mushrooms, whipping cream, lemon juice, salt, white pepper, worcestershire sauce, hot pepper

Taken from www.food.com/recipe/muffulettas-mushroom-bisque-370396 (may not work)