Creamy, Sherried Mushroom Soup

2 cups of white mushrooms or baby

  bellas, sliced

2 T olive oil

2 T butter

3/4 tsp. Fusion Provence

16 oz. mushroom or chicken stock

1/2 cup heavy cream

1 tsp.+ dry sherry

1/2 tsp. salt

pepper

In a medium-sized stock pot over medium heat, saute' mushrooms in olive oil and butter until softened.  Season with Fusion Provence, salt, and pepper while sauteeing.  Add stock and cream; bring to a boil.  Reduce to a simmer and cook for 1/2 hour.  Add sherry.  Taste and adjust seasonings as needed.  Serve with crunchy croutons and a green salad.

Ingredients:

Directions:

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Alchemy Cookbook