This recipe was inspired by and developed for an Alice In Wonderland themed Halloween party. This one makes you smaller. :)
2 tbsp butter
1 white or yellow onion, chopped
1 rib celery, chopped
2 cloves garlic, chopped
1 tbsp thyme
2 tsp sage
1 lb of baby Bella and cremini mushrooms with about 3/4 of them roughly chopped and 1/4 sliced
3 cups mushroom stock, or chicken or vegetable
2 tsp of potato or corn starch
3/4 cup of heavy cream
A splash or two of Sherry
Flat leaf Italian parsley for garnish
Melt the butter in a dutch oven or large pot. Run a knife through the thyme and sage together. Add the onion and the celery to the melted butter and sauté until the onions are translucent. Then add the sage and thyme and the garlic. Cook for about a minute. Then add the chopped mushrooms and cook for 5 minutes.
Gently sprinkle the starch over the contents of the pot, being sure to incorporate well. Then add the stock and simmer for 15 minutes.
After simmering, remove from heat and blend everything well with an immersion blender. If you don’t have an immersion blender, you can transfer the contents to a blender and then return to the pot.
Stir in the cream. Salt and pepper to your liking. Add the sliced mushrooms.
Top off with a splash or two of sherry. You can also use red wine vinegar or sherry cooking wine. Mix well.
Garnish with chopped parsley.
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