Mushroom Soup, Wild w Sherry Serves 8-10

Melt 6 T butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 min. Add all mushrooms and sauté until beginning to soften, about 4 min. Add white wine and Sherry. Boil until liquid is reduced to glaze, 6 min. Mix remaining 2T butter and 1/4 c flour in small bowl until smooth paste forms. Add flour paste to mushroom mix in pot; stir until mix melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 min. Stir in cream. Season. Working in batches, puree soup in blender or processor until smooth. Return to pot.

Butter 8 T @ room temp
Celery 2 c sliced
Shallot 1 c sliced
Onion 0.75 c chopped
Garlic 3 cloves, minced
Mushrooms, Shitake 3 c sliced (6 oz)
Mushrooms, Crimini 3 c sliced (6 oz)
Mushrooms, Oyster 3 c sliced (4.5 oz)
Wine, White 0.5 c
Wine, Sherry 0.5 c
Flour 0.25 c
Stock 8 c chicken
Heavy Cream 0.5 c