- 8 tablespoons (1 stick) butter, room temperature
- 2 cups sliced celery
- 1 cup sliced shallots
- 3/4 cup chopped onion
- 3 garlic cloves, minced
- 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
- 3 cups sliced crimini mushrooms (about 6 ounces)
- 3 cups sliced oyster mushrooms (about 4 1/2 ounces)
- 1/2 cup dry white wine
- 1/2 cup dry Sherry
- 1/4 cup all purpose flour
- 8 cups chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
- Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
- Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
- Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.