Mushroom & Sherry Soup

Kev made this soup for the second time tonight and it is delicious. It's perfect for a cold, blah, winter day like today. Since my mother in law requested that we share the recipe, I thought I'd post it here so that everyone can enjoy it's rich, creamy yummyness. 

Ingredients:

4 tbsp butter

2 garlic cloves, chopped

3 onions, sliced

1lb mixed white and chestnut mushrooms, sliced (Kev likes to get creative with the mushrooms... last time we used white, portabella, and porcini. This time we used white, portabella, cremini, and oyster mushrooms. 

3 1/2 oz. fresh cepes or porcini mushrooms, sliced

3 tbsp chopped fresh parsley

generous 2 cups vegetable stock 

salt and pepper

3 tbsp all-purpose flour

1/2 cup milk

2 tbsp sherry

1/2 cup sour cream

Melt the butter in a large pan over low heat. Add the garlic and onions and cook, stirring, for 3 minutes, until slightly softened. Add the mushrooms and cook for another 5 minutes, stirring. Add the chopped parsley, pour in the stock, and season with salt and pepper. Bring to a boil, then reduce the heat, cover the pan, and simmer for 20 minutes.

Put the flour into a bowl, mix in enough milk to make a smooth paste, then stir it into the soup. Cook, stirring, for 5 minutes. Stir in the remaining milk and the sherry and cook for another 5 minutes. Remove from the heat and stir in the sour cream.

Return the pan to the heat and warm gently. Remove from the heat and ladle into serving bowls. Garnish with sour cream and chopped fresh parsley, and serve the soup with crusty rolls.

The end.