Mushroom soup is one of my favorite soups of all time.  It is one of my comfort foods.  Growing up, my mom would whip open a can of Campbell’s and make the best grilled cheese sandwich ever to go with it.  We would sit at the coffee table and watch The Love Boat.  It was our favorite hour of the day!  As I got older and my palette matured somewhat, I still love mushroom soup, but I crave the variety and depth of wild mushrooms.  Also, get a good bottle of cooking sherry.  You don’t have to add much, but it changes the entire flavor of the soup.

6 cups wild mushrooms, chopped (I used a mix of bella, oyster, trumpet, shiitake and beech)
1 yellow onion, chopped
1 stalk of celery, chopped
8T (1 stick) organic, unsalted butter
1 tsp sea salt
3 cloves of garlic, minced
1T Herbes de Provence
4 cups broth of choice (veggie or chicken are my preferences)
1T arrowroot
1 cup organic heavy cream (optional)
1T Sherry
Cracked pepper, to taste

In a large pot, melt butter with onions, celery, garlic, Herbes de Provence, salt and pepper until the onions are translucent.  Add stock, mushrooms, arrowroot and pepper. Bring to a boil.  Reduce heat and let simmer for 10 minutes.  Add cream.  Continue to simmer for another 5 minutes.  Use a hand mixer directly in the pot and blend approximately 3/4 of the soup so that it’s not completely creamy (I prefer some mushroom chunks in my soup…if you don’t then blend away!).  Add sherry.  Taste.  Gradually add more salt and pepper if needed.  Enjoy!