Mushroom Soup With Herbed Crème Fraîche - cooking recipe

Ingredients

6 tbsp butter
3 None shallots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 lb oyster mushrooms, finely chopped
2/3 lb button mushrooms, thinly sliced
1/2 lb Portobello mushrooms, thinly sliced
1/3 cup dry sherry
6 cups chicken stock
None None Herbed Creme Fraiche
3/4 cup creme fraiche
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh chervil, chopped

Preparation

Heat butter in a large saucepan over low heat. Cook shallots, celery and garlic, stirring, until soft. Add mushrooms. Cook, covered, for 15 mins, stirring occasionally. Add sherry, bring to a boil and cook for 1 min. Add stock and bring to a boil again. Reduce heat and simmer, covered, for about 20 mins, or until mushrooms are tender. Let cool slightly. Set aside 1/4 of mushrooms then puree rest until smooth. Add reserved mushrooms to soup and reheat gently. Season.
Meanwhile, to make the herbed creme fraiche, combine creme fraiche and herbs. Season.
Spoon soup into serving bowls. Top with herbed creme fraiche.