Which brings me to today's recipe: cream of mushrooms. Mushrooms make me think of rainy fall evenings, walks in the woods, a nice pot of risotto on the stove. I love them, but they are —at least to me— the anti-summer food, which is why I decided I had to finish off the bag of dried porcini I had leftover from the winter. And since these days I'm mostly cooking just for myself I decided that making risotto would be kind of ridiculous, which is why I made soup instead. Although you can't really tell by the picture, it turned out to be delicious. So delicious, in fact, that I didn't even tried to take better pictures, I just sat down and ate it all.
CREAM OF MUSHROOMS
3 cups sliced fresh mushrooms
1 cup broth
1/3 cup chopped onion
1 teaspoon dried thyme
2 tablespoons butter
2 tablespoons all-purpose flour
Ground black pepper
2/3 cup half-and-half or milk
2 teaspoons sherry
In a large saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
Using an immersion blender, puree the mixture, leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.