Cream of Mushroom Soup

Recipe courtesy of Chef Brad Harris

Servings: 4

8 oz. Mixed mushrooms (try: half shiitake and half cremini), sliced
1/2 cup Yellow onion, sliced
1/4 cup Celery, sliced
1/4 cup Carrots, sliced
4 Thyme sprigs
4 Tbs Butter
1 Tbs Canola oil
1/4 cup Flour
1/3 cup Sherry
1 cup Water or preferred stock (try: chicken stock)
2 cup Heavy cream
1/4 tsp Lemon juice
1 tsp Kosher salt

1. Slice mushrooms, onions, celery, carrots and remove thyme from stems.

2. On medium high heat, sweat all ingredients in step 1 in the butter and canola oil.

3. After sautéing ingredients for 3-5 minutes, add flour and stir constantly to slightly blond the flour.

4. Add sherry and 1 cup water or preferred stock.

5. With a whisk, stir constantly for roughly 1-2 minutes to fully cook out the flour.

6. Add heavy cream and bring to a simmer for 5 minutes while constantly stirring.

7. To finish soup, add lemon juice and kosher salt.

8. Puree in a blender or food processor for desired consistency.

9. Enjoy!