Ingredients
- 1 large Spanish onion, peeled and diced
- 1 cup diced celery
- 1 tablespoon salted butter
- 3 garlic cloves
- 1 lb shiitake mushroom
- 2 large portabello mushrooms
- lb chanterelle mushroom
- 2 3 large potatoes, peeled and quartered
- 6 8 cups chicken stock
- 4 ounces light cream
- kosher salt, to taste
- freshly ground black pepper
- 2 teaspoons fresh thyme
- 2 tablespoons sherry
- 2 teaspoons Worcestershire sauce
Description
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