My soup kick is still going strong.  This time I was craving a good creamy mushroom soup and since I found some great mushrooms while shopping I decided it was perfect timing.  I love the taste of the sherry in the mushroom soup but it can easily be omitted if you choose.  I also love big slices of mushrooms in my soup.  What’s the point of having a mushroom soup when you have to search to find tiny pieces of mushrooms?  Since mushrooms typically cook down a little while cooking I made sure to slice them into good sized pieces so there would be no chasing them around the soup bowl.

4 tablespoons butter 2 garlic cloves, crushed 3 onions, sliced 4 ounces mixed mushrooms (such as oyster, baby bella, porcini or mixed white) 3 tablespoons fresh parsley, chopped 2 cups vegetable stock 3 tablespoons all-purpose flour ½ cup milk 2 tablespoons sherry ½ cup sour cream

Instructions: In large pan melt butter over low heat.  Add garlic and sliced onions and cook for approximately 3 minutes until softened.  Add in mushrooms and cook for another 5 minutes.  Pour in the vegetable stock, add parsley and season with salt and pepper.  Bring to a boil over medium heat then reduce heat, cover pan and simmer for approximately 20 minutes.

In a bowl mix flour and enough milk to make a smooth paste.  Stir paste into soup and cook and continue to stir for 5 minutes.  Stir in the remaining milk and the sherry and continue cooking for another 5 minutes.  Remove pan from heat and add in sour cream stirring until well blended.