Wild Mushroom Soup with Sherry & Thyme
4 tbsp butter
3 leeks, diced
1/2 yellow onion, diced
1 large garlic clove, minced
2 tbsp fresh thyme, leaves only
1 lb cremini mushrooms, cleaned and thinly sliced
1/4 lb shiitake mushrooms, cleaned and thinly sliced
1/4 lb portobello mushrooms, cleaned and thinly sliced
1 oz dried porcini mushrooms
1 tsp spicy paprika
4 cups beef stock
1 cup heavy cream, such as half and half
2 tbsp flour
3 tbsp dry sherry
1/2 cup minced parsley or chives
Kosher salt and freshly ground black pepper to taste
In a small saucepan combine the sherry, 1/2 cup of beef stock and the dried porcini. Bring to boil, remove from the heat and let stand for 30 minutes.
Dice the leeks and onion. Melt the butter in a large pot over medium heat. Add the leeks and onion and cook over low heat until soft, about 10 minutes. Sprinkle with the flour, stir and cook an additional 5 minutes. Add the garlic, thyme, and cook for 3 minutes. Add the sliced mushrooms, the porcini with the soaking liquid, and salt and pepper, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the remainder of the beef stock, lower the heat to a low simmer, and cook for 20 minutes. Remove from heat, and let cool slightly.
Purée half of the soup in batches, in a blender or food processor. Return the mixture to the pot and gently reheat, over low heat. Stir in the cream and re-season with salt and pepper as desired. Garnish with chopped parsley, chives and a garnish of cream.