Wild Mushroom Soup

Serves four to six

2 pounds assorted wild mushroom (chanterelles, morels, cèpes, porcini, shiitake, cremini, trumpets, etc.)
1/2 cup minced shallots
2 cloves garlic, minced
3 sprigs thyme
1 stem rosemary
1 bay leaf
3 sprigs parsley
3 tbs. butter
1/2 cup diced fresh tomato
1/3 cup sherry
2 quarts chicken stock
2 cups heavy cream
Salt and pepper to taste

Brush the mushrooms off with a damp rag to clean, then trim and slice.

Place the butter in a large soup pot over medium heat. Add the mushrooms, garlic and shallots. Add the herbs, tied together in a bunch or a “bouquet garni.” Cook for approximately 5 to 8 minutes or until the mushrooms are cooked through.

Add the tomato and sherry, bring to a simmer and cook until nearly evaporated. Add the stock, bring to a boil and turn heat down to simmer. Reduce by 33 percent, add the cream and simmer for about 5 minutes until soup thickens slightly.

Remove the bouquet garni. Purée if desired. Season and serve with crusty bread.

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