(Use vegetable broth and you have a Lenten meal)
4 Tbs Butter – unsalted
3 Garlic Cloves – chopped
3 Onions – thinly sliced
1 Lb Mixed Mushrooms – sliced
3 ½ Oz Fresh Porcini – sliced
3 – 4 Tbs Fresh Parsley – chopped
2 Cups Stock – vegetable or chicken, your choice
3 Tbs Flour
½ Cup Half and Half
2 – 3 tsps Sherry – good quality
½ Cup Sour Cream
Salt and Pepper – to taste
Melt the butter in a large soup pot over low heat. Add the garlic and onions and cook, stirring so that the garlic does not burn, for a few minutes until the onions are slightly translucent and soft. Add the mushrooms and continue cooking for about 5 more minutes. Add the stock, then the parsley and stir well. Taste and season, as needed, with salt and pepper. Slowly bring just to boiling, reduce heat, cover and simmer for about 30 minutes.
Put the flour into a small bowl and mix in enough half and half to make a smooth paste and slowly stir into the soup. Cook and continue stirring for about 5 minutes, making sure that it has all combined smoothly into the soup. Stir in the remaining half and half and then the sherry and continue cooking for a few more minutes. Remove from the heat and sir in the sour cream. Return the pot to the heat and warm gently and make sure the sour cream is well incorporated.
Ladle into bowls and garnish with a little more parsley,
Serve with slices of crusty Italian bread that have been sprinkled with oil and set under the broiler to toast until golden brown.
NOTE: Alternately, you can substitute Sage in place of parsley, adjusting the amount to your taste.