(Use vegetable broth and you have a Lenten meal)
- 4 Tbs Butter – unsalted
- 3 Garlic Cloves – chopped
- 3 Onions – thinly sliced
- 1 Lb Mixed Mushrooms – sliced
- 3 ½ Oz Fresh Porcini – sliced
- 3 – 4 Tbs Fresh Parsley – chopped
- 2 Cups Stock – vegetable or chicken, your choice
- 3 Tbs Flour
- ½ Cup Half and Half
- 2 – 3 Tsp Sherry – good quality
- ½ Cup Sour Cream
- Salt and Pepper – to taste
- Melt the butter in a large soup pot over low heat.
- Add the garlic and onions and cook, stirring so that the garlic does not burn, for a few minutes until the onions are slightly translucent and soft.
- Add the mushrooms and continue cooking for about 5 more minutes.
- Then add the stock, then the parsley and stir well. Taste and season, as needed, with salt and pepper.
- Slowly bring just to boiling, reduce heat, cover, and simmer for about 30 minutes.
- Put the flour into a small bowl and mix in enough half and half to make a smooth paste and slowly stir into the soup.
- Cook and continue stirring for about 5 minutes, making sure that it has all combined smoothly into the soup. Stir in the remaining half and half and then the sherry and continue cooking for a few more minutes.
- Remove from the heat and stir in the sour cream.
- Return the pot to the heat and warm gently and make sure the sour cream is well incorporated.
- Ladle into bowls and garnish with a little more parsley,
- Serve with slices of crusty Italian bread that have been sprinkled with oil and set under the broiler to toast until golden brown.
NOTE: Alternately, you can substitute Sage in place of parsley, adjusting the amount to your taste.