We served this soup as a shooter last night

Whirled Mushroom Soup

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Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 # onion, chopped
• ½ # carrot, chopped
• ½# celery, chopped
• 1 1/2 teaspoons chopped fresh thyme
• 3 pound wild  mushrooms,  diced
• 1/2 cup all-purpose flour
• 9 cups Duck Stock
• Salt & freshly ground pepper, to taste
• Lemon juice, to taste
• Dry sherry, to taste (optional; see Note)

Preparation

1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, carrot and celery and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
2. Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
3. Season with salt and pepper. Whirl ½ the product in food processor until smooth Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry.

Nutrition

Per serving: 166 calories; 7 g fat (4 g sat, 2 g mono); 21 mg cholesterol; 18 g carbohydrates; 8 g protein; 1 g fiber; 174 mg sodium; 439 mg potassium.