3 tablespoons extra-virgin olive oil
1 1/2 pounds mushrooms, sliced
1/2 cup chopped shallots
3 tablespoons dry sherry or Madeira
5 tablespoons flour
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
4 1/2 cups chicken broth
1/2 cup heavy cream
1 1/4 teaspoon salt
3/4 teaspoon black pepper
- Heat oil in a soup pot, over high heat.
- Add the mushrooms and shallots. Cook, stirring often until the mushrooms are wilted, about 5 minutes.
- Add the sherry, flour and thyme. Reduce the heat to low and cook, stirring for about 5 minutes.
- Stir in the chicken broth, salt and pepper. Bring to a boil, reduce the heat to medium and simmer for about 20 minutes.
- Add heavy cream, simmer briefly.
