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I was never a big fan of mushroom soup until I made it in Culinary School. This is my variation of the French Classic. Enjoy!!


1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 pound Fresh Mushrooms (fresh wild mushrooms or dehydrated are best. Chantrelle,
1 medium Sweet Vidalia Onion, small dice
3 Garlic Cloves, minced
1 tablespoon Fresh Thyme
1/4 C Sherry
1 quart Heavy Whipping Cream
1 (14-1/2 ounces) Chicken Broth
5 ounces shredded Swiss Cheese
2 tablespoons cornstarch
2 tablespoons Cold Water
Salt and Pepper to taste
Put a stock pot over medium high heat. Add olive oil and butter.
Sauté mushrooms, onion, and garlic until mushrooms begin to soften. Add thyme and stir into mix.
Turn the heat to high and add the Sherry. Let it cook until almost dry then stir in heavy whipping cream and chicken broth.
Stir cheese in several batches, until melted.
In a small bowl, thoroughly mix cornstarch and cold water. Turn the heat up and while whisking, pour the slurry of cornstarch into the pot.
Bring to a gentle boil. Simmer 2 minutes until thickened, taste for seasoning.

Serve with a good crusty bread and a glass of an oakey Chardonnay.

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