4 Tbspns Unsalted Butter
2 Cloves of Garlic – chopped
3 Medium White Onions – chopped small
1# Mixed White & Cremini Mushrooms – sliced
4oz Fresh Porcini Mushrooms – sliced (I’ve used fresh shitakes in a pinch)
3 Tbspns Fresh Parsley – chopped, plus extra for garnish
2 Cups Vegetable Stock
Kosher Salt & Fresh Ground Pepper to taste
3 Tbspns All-purpose Flour
½ Cup Whole Milk
2 Tbspns Sherry
½ Cup Sour Cream, plus extra for garnish

Serve with crusty bread or rolls.

Melt the butter in a large soup pan over low heat. Sweat the garlic and onions until they begin to turn soft. Add in the mushrooms and cook for about 5 minutes more, stirring often. Add the chopped parsley, pour in the stock, and season to taste with the salt & pepper. Bring it all to a boil, then cover, reduce heat and let it simmer for 20 minutes

Put the flour into a small mixing bowl and slowly whisk in enough of the milk until it becomes a smooth paste. Reserve the rest of the milk. Stir the flour into the soup and cook, stirring often for about 5 minutes. Stir in the remaining milk, and the sherry, and cook for another 5 minutes. Remove from the heat and stir in the sour cream, then bring back to the heat and slowly warm it back up, stirring often.

Serve hot with crusty bread or rolls of your choice. Garnish with some chopped parsley flakes, and a little sour cream if desired.