This soup could be enjoyed in any season, as it is not too heavy and not too light. The soup is partially pureed, which gives it a lovely foundation of earthy mushroom flavor, which is brightened with a hint of sherry. We found ourselves back at the pot for seconds even though we were full. This recipe makes a fairly large amount, as we prefer to have lots of left-overs for lunches.
1 whole chicken, cooked and pulled
2 small onions, chopped
1 carrot, diced
3 ribs celery, diced
4 cloves garlic, chopped
1 lb. white button mushrooms, chopped
8 0z. portobello mushrooms, coarsely chopped
2 bay leaves
2 tbsp fresh thyme
3/4 cup sherry
2 qt. chicken stock
1 cup heavy cream
fresh parsley or green onion to garnish
Heat butter in a large pot over medium heat. Add onion, carrot, celery, and garlic and cook, stirring regularly, until tender. Add the button mushrooms and continue to cook another 5 minutes. Add the sherry and simmer, allowing it to reduce by half. Add the chicken stock to the pot and simmer for 30 minutes, stirring occasionally.
Puree the soup using an immersion blender. Add the bay leaf, thyme,Portobello mushrooms, and chicken. Simmer for an additional 30 minutes. Add the cream and salt and pepper to taste.