Cream of Mushroom Soup with Sherry

Total time: 20 minutes
     Try to get a variety of forest or wild mushrooms for this rather than the white button.  Cremini will work, but the flavor will have more depth with 2 or 3 types of mushrooms. 

 Ingredients:

• 6oz (180gr) forest mushrooms   try for a mix, forest and/or cultivated
• 1 medium leek, 1 1/2 " (3.5cm) in diameter
• 1 clove garlic
• 2 tsp butter
• 2 cups (16oz, 480ml) chicken stock
• 1/2 cup (4oz, 120ml) milk or cream
• 2 tbs dry sherry
• 2 tsp dried thyme
• 2 tsp dried parsley
• 1 tsp truffle or good olive oil

 Instructions:

• Clean mushrooms (using brush - do NOT wash) and roughly chop.
• Clean leeks and finely slice. 
• Mince garlic. 
• Heat butter in medium saucepan.  Add leeks, garlic and mushrooms and sauté for 8 - 10 minutes. 
• Add stock, herbs, cover and heat through.  
• When soup is done put solids in blender.  Add enough of the broth to purée easily. I used all but 1/3 cup of the stock.
• Add milk and sherry. 
• Check consistency and add more stock if needed. 
• Gently heat just until soup is hot. 
• Ladle into bowl, drizzle with a bit of truffle or good olive oil and serve.