WILD MUSHROOM SOUP WITH SHERRY & VERMOUTH

2 ounces premium wild mushroom mix
3 tablespoons unsalted butter
2 stalks celery, thinly sliced
1 large leek, white part only, thinly sliced
2 garlic cloves, minced
1/3 cup vermouth
1/3 cup dry sherry
2 tablespoons all purpose flour
2 tablespoons butter
6 cups homemade chicken stock or good quality, low-salt store bought
1/2 cup whipping cream at room temperature
salt and pepper

Soak mushrooms in warm chicken stock to cover for about 25 minutes. Drain mushrooms through paper towel or (we prefer) all-natural coffee filter. Reserve stock and keep warm. Cut large pieces of mushrooms into thin slices.

Melt butter in a large pot over medium-high heat. Add celery, leek and garlic. Sauté until leek and celery are translucent, being careful not to brown. Add mushrooms and sauté for about 3 minutes. Add vermouth and sherry and reduce until liquid just coats bottom of pan. Reduce heat to medium-low.

Mix two tablespoons butter with flour to form a paste. Add butter and flour paste to mushroom mixture. Stir until mixture melts and coats vegetables. Add stock, including reserved stock from the mushrooms, stirring slowly blending all ingredients. Simmer for about 10 minutes. Remove from heat and stir in cream. Taste soup and add salt and pepper to taste. Can be prepared ahead. Before serving warm soup over medium-low heat and serve.

Serves 4-6