Cream of Wild Mushroom Soup

Since mushroom season is coming to an end, Sunday Soups thought that we would make one more mushroom soup.  This one is all vegetarian.

Cream of Wild Mushroom Soup:

2 T Dried Mushrooms, soaking in 1/4 C of hot water
3 T Butter
1 Onion, chopped
2 Cloves of Garlic, chopped
2 Lbs Wild Mushrooms, chopped
2 t Fresh Thyme
2 T Flour
1/3 C Dry Sherry
8 C Vegetable Stock
1 C Heavy Cream
Salt to taste

Directions:
1.  Soak dried mushrooms in hot water for at least 30 minutes.
2.  In a soup pot, saute onions and garlic in butter for 5 minutes, until translucent.
3.  Stir in mushrooms and thyme.  Continue to saute for 10 more minutes.
4.  Add flour and cook for 1 additional minute.
5.  Remove dried mushrooms and cut up finely.  Reserve soaking liquid.
6.  Add the dried mushrooms, soaking liquid, vegetable stock and sherry to the soup.   Bring to a boil and turn down heat.  Simmer for 30 minutes. 
7.  Puree the soup in a food processor or with an immersion blender. 
8.  Reheat the soup and add the cream.  Continue to heat through.  Salt to taste.

Serves 8-10

Useful Fact:  Mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium.