Serves 4

If your only experience with cream of mushroom soup is canned, then you haven't really lived. A great version is hearty, earthy, and deliciously savory. This one combines a variety of mushrooms (including oyster mushrooms) with sherry and fresh thyme.

===Ingredients===
  * 3	tablespoons butter
  * 1	medium onion, diced
  * 1	small russet or baking potato, diced
  * 1	pound assorted mushrooms (oyster, crimini, shiitake, portobello, button), thinly sliced
  * 	Salt and pepper, to taste
  * 1/4	cup dry sherry
  * 3	tablespoons flour
  * 4	cups chicken stock
  * 2	teaspoons chopped fresh thyme
  * 1/2	cup heavy cream
  * 1/2	cup plain yogurt or sour cream
  * 1	tablespoon chopped fresh thyme  (for garnish)

===Technique===
  - In a soup pot over medium heat, melt the butter. Add the onion and potato. Cook 5 minutes, stirring often.
  - Add the mushrooms, salt, and pepper. Cook, stirring, for 5 minutes. Pour in the sherry and bring to a boil. Lower the heat and simmer for 5 minutes or until liquid is reduced by half.
  - Sprinkle mixture with flour. Cook, stirring, for 1 minute. Add the stock, stirring constantly, until the mixture is smooth. Bring to a boil, lower the heat, and simmer for 15 minutes.
  - Remove from the heat. Add the 2 teaspoons thyme to the pot. In a blender, puree the soup in batches. Return to the pan and stir in the cream. Bring to a simmer over medium heat. Taste for seasoning, add more salt and pepper, if you like, and ladle into bowls. Garnish each one with yogurt or sour cream and thyme.

Note: Can be made vegetarian by substituting for the chicken broth.

Source: Boston Globe December 5, 2007   Keri Fisher