Cream of Sherried Mushroom Soup

Listen up, folks! This ain't that cream of mushroom soup from the white can with the red label around it. This is a really rich and creamy version, made for adults with good dry sherry. It takes less than an hour to make and it works well on its own as an entree or a really rich starter. You can also use it to spruce up any other recipe where you'd normally reach for that old Campbell's can. Your mom's green bean casserole never tasted so... sophisticated.

Cream of Sherried Mushroom Soup
Makes 4-6 cups and serves 3-6 people

2 strips bacon, cut into 1/2 inch cubes
--or 1 tsp olive oil for the vegetarians
1/2 c shallots (or onions), minced
2 lbs sliced crimini (baby portabella) mushrooms
1 clove garlic, minced
3 sprigs fresh thyme
1 bay leaf
1/2 cup dry sherry
3 Tbsp flour
6 oz Parmigiano Reggiano with rind
1 1/2 quarts chicken or vegetable stock
1/2 to 1 cup light cream
salt and pepper to taste
chopped chives or scallions

1. Heat heavy-bottomed soup pot on medium heat and saute bacon until crispy. Leaving the grease, remove bacon and set aside. Vegetarians skip to Step 2.

2. Saute shallots in grease (or olive oil) until translucent. Add garlic, mushrooms, herbs, salt and pepper, and saute for about 20 minutes or until very soft. Add sherry and continue to cook for another 10-15 minutes, until all liquid is cooked off. Mushrooms should be fairly dry.

3. Sprinkle flour over the mushrooms and quickly stir to avoid clumping. Slowly add stock and whisk until flour is completely dissolved. Add Parmigiano Reggiano rind and set remaining cheese to the side for later. Bring to a boil, then reduce to a simmer for another 20 minutes.

4. Just before serving, remove the bay leaf, thyme stalks and Parmigiano Reggiano rind. Scoop out a few ladles of mushrooms, then puree the rest of the soup with an immersion blender until smooth. Add 1/2 to 1 cup of cream (to your preference--or not at all) and add reserved mushrooms back into the soup.

5. Serve with crispy bacon, chives and a sprinkling of Parmigiano Reggiano crumbles.**

**One last thing: you'll notice that I've specifically used Parmigiano Reggiano. I highly recommend using this traditional Italian cheese instead of taking the lazy way out and shaking something processed out of a green can. And if you don't like crumbles, then get out your vegetable peeler and make shavings! There's no substitute for the bursts of flavor and texture you get from the real thing.