Wild & Creamy Mushroom Soup (Joey'S Restaurant) - cooking recipe

Ingredients

1/4 ounce dried porcini mushrooms
1 large onion, minced
3 tablespoons salted butter
1/2 lb white mushroom, thinly sliced
1 teaspoon fine sea salt
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth
1/2 cup heavy cream
2 tablespoons medium-dry sherry
Garmish
chopped scallion top (optional)
fresh mushrooms (optional)

Preparation

Grind dried porcini in a blender until powderly.
Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
Add remaining broth in a stream, whisking until liquid is smooth.
Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.