Creamy Wild Mushroom and Sherry Soup

Fungi Fungi Fungi!

I don't know about you but I love mushrooms. Any kind of mushrooms, raw, cooked, button, shitake, oyster, cremini, morel or portabella, I will find a way to enjoy them. I lucked out on this recipe, totally found these ingredients super cheap and just kind of threw them together and it happened to turn out tasty! So if you love the fungi try this one out, it's delicious! I ended up making this large pot of soup for under $10, which is insane because the mushroom involved are usually very expensive. If you haven't tried shitake or oyster mushrooms, invest in them, you'll be surprised at the creaminess and text of these bad boys. Cheers!

Ingredients
1 lb. cremini mushrooms
12 oz. shitake mushrooms
12 oz. oyster mushrooms
12 oz. beef broth
12 oz. chicken broth
15 sprigs of thyme
3 tbsp. extra virgin olive oil
3 tbsp. unsalted butter
3 tbsp. half & half
1 cup of dry sherry
1 head of garlic
1 tsp. kosher salt
2 tsp. cracked black pepper
basil leaves for garnish

The Process
1. Heat olive oil and butter in a large pot until sizzling on medium to medium-high heat.
2. Slice all mushrooms into equal sizes for similar cooking time. Place in the olive oil and butter mixture with thyme springs and sautee for 15 minutes until browned and fabulous.
3. Mince the garlic and add in and cook for an additional 2 minutes.
4. Add salt & pepper and cook for another 2 minutes.
5. Deglaze the pot with the sherry wine and continue to add the broths, simmer for 20 minutes until the liquid reduces about 1/3 of the way.
6. Once reduces, add the half & half and cook for a few minutes until it thickens slightly.
7. Serve with basil leaves for garnish.

This recipe serves 6 medium portions or 4 large fungi lover servings ;-)
CHEERS!