Cream Of Mushroom Soup With Sherry - cooking recipe

Ingredients

2 teaspoons olive oil
2 cups chopped onions
1 cup thinly sliced carrot
2/3 cup chopped celery
8 cups sliced button mushrooms (about 1.5 pounds)
4 cups sliced shiitake mushroom caps (about 7 ounces)
2 cloves garlic, minced
1 cup water
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (14 1/2 ounce) cans reduced-sodium chicken broth
6 tablespoons half-and-half
1/4 cup dry sherry
parsley, for garnish (optional)
parmesan cheese, for garnish (optional)

Preparation

Heat oil in a Dutch oven over medium high heat.
Add onion, carrot, and celery; saute 6 minutes or until tender.
Reduce heat to medium; add mushrooms and garlic.
Cook 7 minutes or until mushrooms are tender, stirring frequently.
Add water, sage, salt, pepper, and broth; bring to a simmer.
Cover and simmer for 25 minutes.
Remove from heat, cool for 5 minutes.
Place half of mushroom mixture in a blender or food processor; process until smooth.
Pour pureed soup into a large bowl.
Repeat procedure with remaining mushroom mixture.
(NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
Sprinkle each serving with minced fresh parsley and/or parmesan cheese.