Cream of Mushroom Soup

Perfect timing for this cold winter weather!

2 cups water
½ ounce Morel mushrooms, dried
½ ounce Portobello mushrooms, dried
½ ounce Shitake mushrooms, dried
4 ounces butter
½ cup flour
2 cups chicken stock
1 cup light cream
½ teaspoon pepper
½ teaspoon sweet basil, dried
¼ teaspoon dry mustard
½ teaspoon tarragon, dried
3 tablespoons sherry (or more, to taste)
¼ teaspoon salt
¼ teaspoon Tabasco
fresh chives or parsley for garnish

Bring the water to a boil and add the dried mushrooms. Remove from heat and allow to soak until reconstituted. (I actually did this step one day ahead and let them soak in a Ziploc bag overnight.)

When ready to make soup, reserve mushroom liquid. Cut mushrooms into small pieces and set aside.

In a large sauce pan, make a roux by melting the butter and whisking in the flour. Cook, stirring the roux, for about five minutes until roux is lightly browned.

Add the mushroom liquid, stock and light cream. Bring to a boil, stirring, to prevent any lumps. Add the pepper, basil, dry mustard, tarragon and sherry and simmer for about 10 minutes. To adjust the thickness of soup to your liking, add more stock to thin, or whisk in more flour to thicken.

Add the Tabasco and the mushroom pieces. Stir to blend. Top each serving with a sprinkling of chives or parsley.

Serves 4-6

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