Muffuletta'S Mushroom Bisque - cooking recipe

Ingredients

4 1/2 cups chicken stock or 4 1/2 cups canned low sodium chicken broth
1/3 cup butter
1/3 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried basil, crumbled
1/2 cup dry sherry
3 bay leaves
1 1/4 cups mushrooms, sliced
1 cup whipping cream
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Preparation

Bring stock to boil in medium saucepan; cover and set aside.
Melt butter in large saucepan over medium heat.
Add onion and celery and saute until translucent, about 5 mimutes.
Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
Mix in hot stock and bay leaves and bring to boil.
Reduce heat and simmer 3 minutes, stirring constantly.
Add mushrooms and cook 20 minutes, stirring occasionally.
Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
Ladle soup into bowls and serve.