This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Mushroom Bisque

3 tablespoons unsalted butter
2 shallots, chopped
1 tablespoon finely chopped thyme, plus sprigs for serving
11/2 pounds assorted fresh mushrooms, such as button, shiitake or porcini, coarsely chopped
kosher salt to taste
1/2 cup dry sherry, plus more for serving
11/2 cups chicken stock
1 cup half-and-half
1 teaspoon freshly ground black pepper

In a medium saucepan over medium heat, melt butter, and add shallots and thyme. Once shallots are softened, add the mushrooms. Add salt, and stir thoroughly.

Once mushrooms have released their water, add the sherry, and let them simmer approximately 5 minutes. Add chicken stock, and simmer for another 10 minutes or so.

Using an *immersion hand blender, puree the soup, and stir in the half-and-half and pepper.

*Alternatively, the soup may be pureed in a blender, adding half at a time, but be sure to vent the top, and pulse the blender.