Creamy Mushroom-Thyme Soup

• 1/4 cup butter, cubed
• 1 shallot, finely chopped
• 1 pound fresh chanterelle mushrooms or other wild mushrooms, coarsely chopped
• 1 teaspoon minced fresh thyme
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups chicken stock
• 1 cup heavy whipping cream
• 1/2 cup cream sherry

1. In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer.
2. Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
3. Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.

butter, shallot, mushrooms, thyme, allpurpose, salt, pepper, chicken stock, heavy whipping cream, cream sherry

Taken from www.tasteofhome.com/recipes/creamy-mushroom-thyme-soup/ (may not work)