– 2 cups sliced shallots (about 8 ounces)– 1 garlic clove, minced (about 1 teaspoon)– 1 cup dry sherry– 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced– 1 ½ tablespoons chopped fresh thyme– ⅓ cup heavy cream
Instructions
Boil 2 cups of water and pour over porcini mushrooms. Wait 20 minutes. Reserve the mushroom broth and drain the porcini mushrooms in a sieve over a bowl. Strain mushroom broth into a basin through a cheesecloth-lined sieve.
Discard particles. Set aside the mushroom broth after adding cornstarch, soy sauce, salt, pepper, and 2 cups boiling water.
Heat oil in a medium-sized nonstick skillet on medium-high. Stir occasionally as the shallots and garlic simmer for 4–5 minutes until tender. Pour in sherry, boil, and simmer for 30 seconds. Get off the heat.
In a 5-quart slow cooker, mix porcini mushrooms, broth, shallots, fresh mushrooms, and thyme. Cover and simmer on HIGH for 4 hours to tenderize vegetables and mix flavors.
Uncover and cook 20 minutes until somewhat thickened. Blend 2 cups of soup. Secure the blender top after removing the center piece to let steam out.
Use a clean towel to cover the blender lid opening to avoid splatters. Blend for 10 seconds until smooth. Return puréed soup to slow cooker; slowly mix in cream. Serve heated soup in bowls.