Cream Of Garlic Onion And Mushroom Soup

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This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that i make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the epicurious website, but have made several changes and additions.

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Steps

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Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.

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Stir as little as possible so that they brown , not steam.

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Remove from pan and set aside.

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Melt butter over medium-low heat.

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Add onions and garlic.

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Cover and cook for about 10 minutes , stirring occasionally.

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Add the flour and cook , stirring , for 3 minutes.

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Add the broth , half and half , sherry , thyme , and bay leaf.

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Stir well and bring to a boil.

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Lower heat and cook uncovered for 15 minutes.

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Add the bread pieces , stir well , and simmer for another 5 minutes.

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Discard the bay leaf.

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Using an immersion blender , puree the soup until the bread has dissolved and the soup is smooth.

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Add the reserved mushrooms to the pureed soup and heat through.

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Add salt and pepper to taste.

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Ingredients

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olive oil, mushrooms, butter, onions, garlic, all-purpose flour, chicken broth, half-and-half, sherry wine, dried thyme, bay leaf, white bread, salt, pepper