Autumn Cream Of Mushroom Soup

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With fresh thyme & sherry.

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Steps

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In a large saucepan melt butter with the olive oil over moderate heat.

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Add the shallots and cook until tender , about 2 to 3 minutes.

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Add the sliced mushrooms , thyme leaves , salt and pepper , cooking until all of the liquid rendered from the mushrooms evaporates.

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Add the sherry and cook until evaporated.

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Stir in the flour and cook for 2 to 3 minutes.

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Add 3 cups of the broth , bring to a simmer and cook for 15 minutes.

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In a blender puree the soup in batches until smooth.

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Return soup to saucepan , bring to a simmer and whisk in the milk.

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Add reserved broth to achieve desired consistency.

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Adjust seasoning with salt , pepper and nutmeg.

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Lower heat and whisk in the sour cream.

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Serve warm.

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Ingredients

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unsalted butter, olive oil, shallot, white mushrooms, fresh thyme leave, salt & freshly ground black pepper, cream sherry, all-purpose flour, vegetable broth, milk, ground nutmeg, sour cream