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 ==
# Melt butter in large stock pot and sauté the garlic, onions and celery for 5 – 8 minutes.
# Slice all of the mushrooms together and set aside ½ cup for garnish.
# Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
# Add the stock; bring to a boil.
# Simmer on medium-high heat until the potatoes are tender, approx. 20 minute
# Remove from heat and add thyme.
# Purée in a blender, return to pot.
# Add sherry, light cream, salt, pepper and Worcestershire sauce, warm through.
# Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
# Add the mushrooms to the soup and stir well.
Category:New England Soups
Category:New England Appetizers
Category:Shiitake mushroom Recipes
Category:Portobello mushroom Recipes
Category:Chanterelle Recipes
Category:Mushroom Soup Recipes
Category:Potato Recipes
Category:Celery Recipes
Category:Recipes that need photos