RICH MUSHROOM SOUP (COOKING LIGHT)
Steps:
- Place flour in small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer to a small plate. Combine boiling water and porcini in a bowl; cover and let steep 20 min. Strain through a sieve over a bowl, reserving the soaking liquid. Chop the porcini. Melt butter in a Duth oven over med-high heat. Add onion; saute 5 minutes or until tender. Add garlic, thyme, salt and pepper; saute 30 seconds. Add shitake, cook 3 min. Add button mushrooms;, cook 3 min, stirring constantly. Add chopped porcini and broth. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk. Add to pan. Bring to a boil; reduce heat and simmer, uncovered, for 15 min. Add milk; simmer 10 min, stirring frequently. Remove from heat; stir in half-and-half. Remove 2 cups mushrooms with slotted spoon. Puree soup with immersible hand blender. Return mushrooms to pan. Add sherry. Reheat. Divide soup among 10 bowls, sprinkle with parsley, if desired.
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