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Ingredients Edit

Directions Edit

  1. Melt butter in large stock pot and sauté the garlic, onions and celery for 5 – 8 minutes.
  2. Slice all of the mushrooms together and set aside ½ cup for garnish.
  3. Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
  4. Add the stock; bring to a boil.
  5. Simmer on medium-high heat until the potatoes are tender, approx. 20 minute
  6. Remove from heat and add thyme.
  7. Purée in a blender, return to pot.
  8. Add sherry, light cream, salt, pepper and Worcestershire sauce, warm through.
  9. Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
  10. Add the mushrooms to the soup and stir well.

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