Cream Of Garlic, Onion, And Mushroom Soup - cooking recipe

Ingredients

3 tablespoons olive oil
2 cups mushrooms, coarsely chopped (I prefer portobellos)
3 tablespoons butter
2 cups onions, chopped
1 cup peeled garlic, cloves
2 tablespoons all-purpose flour
6 cups chicken broth
1 cup half-and-half
1/2 cup sherry wine (I use sweet)
1 teaspoon dried thyme
1 bay leaf
3 cups dense white bread, in small pieces (I use ciabatta)
salt
pepper

Preparation

Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
Stir as little as possible so that they brown, not steam.
Remove from pan and set aside.
Melt butter over medium-low heat.
Add onions and garlic.
Cover and cook for about 10 minutes, stirring occasionally.
Add the flour and cook, stirring, for 3 minutes.
Add the broth, half and half, sherry, thyme, and bay leaf.
Stir well and bring to a boil.
Lower heat and cook uncovered for 15 minutes.
Add the bread pieces, stir well, and simmer for another 5 minutes.
Discard the bay leaf.
Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
(You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
Add salt and pepper to taste.