Mushroom Soup

After having the mushroom soup at Olive & Vine, I tried my own version.

This was creamy and tasted similar to the soup at Olive & Vine. Now, if I can only figure out how they made their Green Spring Garlic Jam.

Mushroom Soup

2 Tbs olive oil
1 onion, chopped
1 shallot, chopped
16-oz crimini mushrooms
2 14 1/2 oz cans chicken broth
2 bay leaves
1 tsp dried thyme
ground white pepper
1 Tbs sherry

Saute onion and shallot in olive oil. Add mushrooms in batches. Add chicken broth, bay leaves, dried thyme. Heat to boil then lower heat and cover. Cook for 30 minutes. Remove bay leaves and blend with immersion blender until smooth. Add sherry.



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