Crimini Mushroom Bisque

• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Plus 1/2 Teaspoon White Truffle Oil, Divided
• 2 cloves Garlic, Minced
• 1 whole Medium White Onion, Chopped
• 16 ounces, weight Crimini Mushrooms, Chopped Or Sliced
• 1-1/2 teaspoon Salt, Divided
• 1/4 teaspoons Pepper
• 1/2 teaspoons Dried Rosemary
• 1/4 teaspoons Dried Thyme
• 2 Tablespoons All-purpose Flour
• 1 cup Low Sodium Vegetable Broth
• 3 Tablespoons Cooking Sherry
• 3/4 cups Half-and-half

1. 1. In a large sauce pot, heat the butter and 1 Tablespoon of white truffle oil on medium heat. When the butter is melted, add the garlic and onions. Stir and cook for 5 minutes. Add mushrooms, 1 teaspoon of salt, pepper, rosemary, and thyme. Cook for 5 minutes and stir occasionally. Sprinkle in the flour and stir; cook for 3 minutes. Add the vegetable broth, increase heat to medium, bring to a simmer, and cook for 4 minutes. Let the mixture cool slightly.
2. 2. Carefully transfer mixture to a blender and cover with lid and a dish towel. Be careful, you don't want it to explode when you blend! Puree/blend the mixture until smooth (about 30 seconds). Pour mixture back into the sauce pot and heat on low. Add the cooking sherry and stir. Gradually add and stir in half-and-half until well incorporated. Add additional 1/4 teaspoon of salt and 1/2 teaspoon of white truffle oil. Stir and serve.

butter, garlic, white onion, mushrooms, salt, ubc, rosemary, ubc, allpurpose, vegetable broth, cooking sherry

Taken from tastykitchen.com/recipes/soups/crimini-mushroom-bisque/ (may not work)