Cooking Instructions
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Step 1
In a large dutch oven, heat
Olive Oil (2 Tbsp)
over medium high heat. Chop the
Onion (1)
. Add onions and sauté until softened and slightly translucent.
Step 2
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.
Step 3
Meanwhile, secure a small piece of kitchen string around the
Fresh Thyme (4 sprigs)
and
Fresh Rosemary (1 sprig)
. Set aside.
Step 4
Add the
Bay Leaf (1)
,
Vegetable Broth (2 cups)
and rosemary-thyme bundle to the mushrooms.
Step 5
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.
Step 6
Working in batches, ladle the mushrooms and broth into a blender.
Step 7
Puree until smooth. Continue until all the soup has been pureed.
Step 8
Add the
Cream (1 cup)
and
Manzanilla Sherry (2 Tbsp)
and mix well. Taste for seasonings, adding
Salt (to taste)
and
Ground Black Pepper (to taste)
if needed.
Step 9
Chop the
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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