1. Sauté chopped mushrooms in olive oil over high heat for 2-3 minutes. 2. Stir as little as possible so that they brown, not steam. 3. Remove from pan and set aside. 4. Melt butter over medium-low heat. 5. Add onions and garlic. 6. Cover and cook for about 10 minutes, stirring occasionally. 7. Add the flour and cook, stirring, for 3 minutes. 8. Add the broth, sherry, thyme, bay leaf, and cayenne pepper. 9. Stir well and bring to a boil. 10. Lower heat and cook uncovered for 15 minutes. 11. Add the bread pieces, stir well, and simmer for another 5 minutes. 12. Discard the bay leaf. 13. Add the reserved mushrooms and heat through. 14. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth. 15. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
