1 tbsp. butter
1 tsp. olive oil
1/2 Vidalia onion diced
1 clove garlic
5 c. roughly chopped mushrooms
salt, pepper, onion and garlic powder to taste
pinch of thyme
1 tbsp. sherry
1 1/2 c. beef broth
1 c. half & half
Heat butter and olive oil in a large pot; add onions and seasoning and cook for 3-4 minutes.
Add garlic and cook for 1-2 minutes.
Next add mushrooms and more seasoning, if needed and continue cooking for 8-10 minutes.
Use an immersion blender to purée mushrooms to desired consistency.
Stir in beef broth, sherry and half and half and cook until everything is heated through.
Sprinkle with paprika before serving.
This make 4 cups.
The recipe can be doubled if needed.
