Rich Mushroom Soup

• 2 tablespoons all-purpose flour
• 1 cup boiling water
• 1 cup dried porcini mushrooms (about 1 ounce)
• 2 teaspoons butter
• 1 1/2 cups chopped onion
• 2 teaspoons chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
• 2 (8-ounce) packages presliced button mushrooms
• 4 cups fat-free, less-sodium chicken broth
• 1 cup 1% low-fat milk
• 1/2 cup half-and-half
• 1/4 cup dry sherry
• Chopped fresh flat-leaf parsley (optional)

1. Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.
3. Melt butter in a Dutch oven over medium-high heat. Add onion; saute 5 minutes or until tender. Add garlic, thyme, salt, and pepper; saute 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
4. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.

flour, boiling water, porcini mushrooms, butter, onion, garlic, thyme, salt, freshly ground black pepper, shiitake mushroom, button mushrooms, chicken broth, milk, sherry, flatleaf parsley

Taken from www.myrecipes.com/recipe/rich-mushroom-soup (may not work)