Ingredients

• 1 finely diced onion
• ½ cup  finely diced celer
• 2 cloves minced garlic
• 2tbsp  tomato puree
• A total of about 2 pounds of sliced mushrooms: Shitakes, Oyster, Cremini, Button.
• 1tbsp chopped thyme
• 2tbsp chopped parsley
• 4oz.  butter
• 35% Cream as desired
• Sherry
• 2L roasted chicken stock
• 4oz. flour
• salt and pepper

Method:

In butter, sautée onions, celery and garlic for 3 to 4 minutes. Add sliced mushrooms, thyme and sherry. Cover and allow liquid to steam out of mushrooms (7 or 8 minutes). Uncover and reduce liquid till almost dry. Add tomato puree and flour, mixing to absorb any leftover liquid. Add cold chicken stock (you can use beef if you have it). Stir while cooking as soup thickens. Add salt and pepper to taste. Add chopped parsley. 35% cream can be added to finish the soup (about 250ml).

Serve and enjoy!