Rich Mushroom Soup

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup boiling water
• 1 cup dried porcini mushrooms (about 1 ounce)
• 2 teaspoons butter
• 1 1/2 cups chopped onion
• 2 teaspoons chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
• 2 (8-ounce) packages presliced button mushrooms
• 4 cups fat-free, less-sodium chicken broth
• 1 cup 1% low-fat milk
• 1/2 cup half-and-half
• 1/4 cup dry sherry
• Chopped fresh flat-leaf parsley (optional)

Preparation

1. Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.
3. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
4. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.