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In a large dutch oven, heat
Olive Oil (2 Tbsp)
over medium high heat. Chop the
. Add onions and sauté until softened and slightly translucent.
Trim and quarter the
Cremini Mushrooms (6 3/4 cups)
. Add the mushrooms and
Kosher Salt (1/2 Tbsp)
, stir to combine. Cover and cook for 5 to 6 minutes until the mushrooms start to give off their liquid.
Meanwhile, secure a small piece of kitchen string around the
Fresh Thyme (4 sprigs)
Fresh Rosemary (1 sprig)
. Set aside.
Bay Leaf (1)
Vegetable Broth (2 cups)
and rosemary-thyme bundle to the mushrooms.
Stir to combine and simmer, covered for 15 minutes, until the herbs have wilted, but haven't fallen off the stem. Remove the herbs and bay leaf and simmer uncovered for 5 more minutes. Remove from heat.
Working in batches, ladle the mushrooms and broth into a blender.
Puree until smooth. Continue until all the soup has been pureed.
Cream (1 cup)
Manzanilla Sherry (2 Tbsp)
and mix well. Taste for seasonings, adding
Salt (to taste)
Ground Black Pepper (to taste)
Fresh Chives (to taste)
. Slice the
Cremini Mushrooms (to taste)
and sauté. Reheat the soup and ladle into bowls, topping with a swirl of
Cream (1 dollop)
, chopped chives and additional sautéed mushrooms, if desired.
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