Mushroom Bisque - cooking recipe

Ingredients

1/4 cup unsalted butter (1/2 stick)
1 small onion, chopped
1 stalk celery, chopped
3/4 lb mushroom, sliced
1 small potato, peeled and diced
1 cup water
1 1/4 teaspoons salt
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme, crumbled
1 pinch white pepper
2 cups milk
3/4 cup whipping cream
1/4 cup dry sherry
2 teaspoons tamari soy sauce
sour cream, for garnish

Preparation

Melt butter in large saucepan over medium-low heat.
Add onion and celery, cover and cook until transparent, about 10 minutes.
Stir in mushrooms and cook until softened, about 6 minutes.
Add potato,water, thyme and pepper.
Increase heat and simmer until potato is very soft, about 15 minutes.
Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
Return mixture to saucepan; add milk, cream, sherry and soy sauce.
Heat through; do not boil.
Ladle into bowls and garnish with sour cream.
Serve immediately.