Sherry Cream of Mushroom Soup

• 3 tablespoons butter, unsalted
• 2 tablespoons olive oil
• 3/4 cups shallots finely chopped
• 2 pounds mushrooms white, thinly sliced
• 1 teaspoon thyme fresh
• salt and black pepper freshly ground
• 13 cup cream sherry
• 3 tablespoons flour, all-purpose
• 3 1/2 cups chicken broth, low salt reserving 1/2 cup
• 1/2 cup milk
• 1/4 teaspoon nutmeg to taste
• 1/2 cup sour cream

1. In a large saucepan melt butter with the olive oil over moderate heat.
2. Add the shallots and cook until tender, about 2 to 3 minutes.
3. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates.
4. Add the Sherry and cook until evaporated.
5. Remove a 1/2 cup of the cooked mushrooms and reserve.
6. Stir in the flour and cook for 2 to 3 minutes.
7. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
8. In a blender puree the soup in batches until smooth.
9. For a very smooth soup, pass through a fine sieve.
10. Return soup to saucepan, bring to a simmer and whisk in the milk.
11. Add reserved chicken broth to achieve desired consistency.
12. Adjust seasoning with salt, pepper and nutmeg.
13. Lower heat and whisk in 1/4 cup of the sour cream.
14. Keep soup warm but do not simmer or boil.
15. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

butter, olive oil, shallots, mushrooms white, thyme, salt, cream sherry, flour, chicken broth, milk, nutmeg, sour cream

Taken from recipeland.com/recipe/v/sherry-cream-of-mushroom-soup-32997 (may not work)