Sherry and Mushroom Soup

Ingredients:

12 oz mushrooms (I used 8 oz crimini and 4 oz post-soaked weight porcinis)
1/2 cup shallot, minced (about 1 large)
1 tsp Herbs de Provance (this is just a mixture of savory herbs; you could use thyme and a little rosemary)
1/4 cup plus 2 TB sherry
2 cups low sodium vegetable broth
Cream
Salt and Pepper
Chives
Oil and butter for cooking

Step 1:

Finely dice your shallots.

Step 2:

Chop half your mushrooms coarsely.

And the rest finely. If you’re using dried mushrooms, soak for 20 minutes in enough hot water to cover. After mushrooms are re-hydrated, chop finely but strain and save the mushroom water—add when you add the broth.

Step 3:

Sweat shallots and coarsely chopped mushrooms in a medium to large pot in 1 TB olive oil and 1 TB butter over low heat until it starts to caramelize a bit.

Step 4:

Add the remaining mushrooms and herbs; cook for another 10-15 minutes until mushrooms have released their liquid and everything has cooked down a bit.

Step 5:

Add sherry and stir and cook until sherry has evaporated. Add broth and let simmer for 15-30 minutes. Add another 2 TB sherry and mix to combine.

Step 6:

Ladle into soup bowls, top with a bit of cream and chives. Serve with toasted baguette slices.