Mushroom Soup with Herbs

3 T. unsalted butter
2 medium onions, finely chopped
2 garlic cloves, minced
1 lb. (about 6 c.) thinly sliced fresh mushrooms
1 carrot, minced
1 celery rib, very thinly sliced
3 T. unbleached flour
7 c. vegetable stock
1/2 t. salt
Freshly ground black pepper to taste
3/4 c. heavy cream
2 T. minced fresh chives
1/2 t. minced fresh thyme or 1/4 t. dried thyme
Dash of cayenne pepper
3 T. sherry

Melt the butter in a large stockpot over medium heat. Add the onions and garlic and saute 10 minutes or until very tender. Stir often.

Raise the heat to medium-high. Stir in the mushrooms, carrot, and celery and cook until the mushrooms are tender and juicy, about 10 minutes.

Sprinkle on the flour and stir to mix. Cook 2 minutes, stirring frequently. Stir in the vegetable stock, salt, and pepper and bring to a boil, scraping the bottom of the pan to remove any flour bits that have stuck. Cook 30 minutes at a lively simmer, stirring often. Remove 2 c. soup from the pot and puree in a blender or food processor, then return to the pot.

Mix in the cream, chives, thyme, cayenne, and sherry. Bring to a boil again, then remove from the heat. Serve immediately, or reheat when ready to serve.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 32.