RICH MUSHROOM SOUP
Steps:
- 1. Place flour in a small skillet over medium-high heat; cook 2 min or until flour thurns light brown, stirring constantly. Transfer to a small plate; cool. 2. Combine boiling water and porcini mushrooms in a bowl;cover and let steep 20 min. Strain through a sieve, reserving liquid. Chop the mushrooms. 3. Melt butter in a Dutch oven over med-high heat. Add onion, saute 5 min or until tender. Add grlic, thyme, salt and pepper; saute 30 sec. Add shitake; cook 3 min, stirring frequently. Remove from heat; stir in half-and-half and sherry. 5. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 min or until thoroughly heated.
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