Cream of Mushroom Soup

Cream of Mushroom Soup

Serves 2

1/4 c. dried morel mushrooms

1/2 tsp beef soup base

1/2 tsp chicken soup base

1 1/2 c boiling water

1 tsp olive oil

1 shallot, finely diced

8 oz. mushrooms, roughly chopped

1 tsp dried thyme

1 tsp bouquet garni spice blend

1/8 tsp red pepper flakes

1/4 tsp black pepper

2 Tbsp sherry cooking wine

1/2 c cream

Re-hydrate morel mushrooms and soup bases in boiling water. Set aside. Heat olive oil in a pot at medium heat. Add shallot, mushrooms, and spices. Cook down a few minutes. Bring heat to high, add in sherry, and stir around until the alcohol smell cooks off. Lower heat to simmer. Add cream and soup base mixture to the pot. Simmer a few minutes.