By The Gourmet Farm Girl
3 cups dried portabellas, shiitake, oyster and porcini mushrooms
1 large onion (chopped)
6-8 cloves garlic (finely chopped)
1 teaspoon dried thyme
3 cups heavy cream
1 ½ quart chicken broth
1 cup sherry or white wine
1 stick butter
¾ cup flour
2 teaspoons sea salt (or to taste)
½ teaspoon cracked black pepper (or to taste)
Soak the dried mushrooms for 2-3 hours in cold water; longer if needed till completely re-hydrated
In a large stock pot, melt the butter over medium heat; add the garlic and onion;
cook till translucent; 5-7 minutes.
Add the mushrooms and cook till moisture is almost gone; stir in the flour; continue to stir and cook till lightly brown and flour looks toasted; 5-6 minutes.
Add the wine or sherry; cook for 2-3 minutes; add the broth, salt and pepper; bring to a boil; turn heat to low and simmer for 15-20 minutes; add the thyme and stir in the cream
cook till thick and creamy; 8-10 minutes.
Gently stir in a tablespoon of sour cream with a knife or skewer to create a swirl
Garnish with fresh thyme or parsley