Wild Mushroom Soup
Melt butter in a large, lidded pot over medium heat. Add shallots and sauté for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.Advertisement
Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve, reserving 2 cups for the Green Beans & Brussels Sprouts (find recipe on familycircle.com).