Cooking Instructions
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Step 1
In a large dutch oven, heat Olive Oil (2 tablespoon) over medium high heat. Chop the Onion (1). Add onions and sauté until softened and slightly translucent.
Step 2
Trim and quarter the Cremini Mushroom (24 ounce). Add the mushrooms and Kosher Salt (1 1/2 teaspoon), 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 sprig) and Fresh Rosemary (1 sprig). Set aside.
Step 4
Add the Bay Leaf (1), Vegetable Broth (2 cup) 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 tablespoon) and mix well. Taste for seasonings, adding Salt and Pepper (to taste) if needed.
Step 9
Chop the Fresh Chives (to taste). Slice the Cremini Mushroom (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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