Mushroom Bisque

Mushrooms.  You either love 'em or hate 'em.  If they suit your fancy, this soup will make you happy. If the soup feels too thick, thin it down with chicken stock.

Ingredients

2 Tb butter or olive oil

2 shallots, chopped

2 tsp thyme

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp marjoram

pinch of fennel seeds (optional)

White pepper to taste

1/2 cup cooking sherry

4 C chicken broth

1 lb. variety of mushrooms (shiitake, portabella, oyster, crimini), sliced (may use dried mushrooms too)

Method

Sauté shallots with butter until translucent. Add herbs and pepper.  Cook for 3 min siring occasionally.  Deglaze with sherry and let the mix cook down a bit then add half the chicken broth and mushrooms.  Bring to a boil then simmer for a few min until mushrooms are cooked.  Puree with an immersion blender to desired consistency.  Add the last half of the broth and simmer for 15 min. Before serving add cream and mix well.  Serve with crusty bread.