Soup Factory's Creamy Wild Mushroom Soup

Ingredients

 * 1 large Spanish onion, peeled and diced
 * 1 cup diced celery
 * 1 tablespoon salted butter
 * 3 garlic cloves
 * 1 lb shiitake mushroom
 * 2 large portabello mushrooms
 * ¼ lb chanterelle mushroom
 * 2 – 3 large potatoes, peeled and quartered
 * 6 – 8 cups chicken stock
 * 4 ounces light cream
 * kosher salt, to taste
 * freshly ground black pepper
 * 2 teaspoons fresh thyme
 * 2 tablespoons sherry
 * 2 teaspoons Worcestershire sauce

Directions

 * 1) Melt butter in large stock pot and sauté the garlic, onions and celery for 5 – 8 minutes.
 * 2) Slice all of the mushrooms together and set aside ½ cup for garnish.
 * 3) Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
 * 4) Add the stock; bring to a boil.
 * 5) Simmer on medium-high heat until the potatoes are tender, approx. 20 minute
 * 6) Remove from heat and add thyme.
 * 7) Purée in a blender, return to pot.
 * 8) Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
 * 9) Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
 * 10) Add the mushrooms to the soup and stir well.