-
1
Soak the dried mushrooms in 3 cups (700 ml) boiling water for 30 minutes.
-
2
Drain the soaked mushrooms, reserving 2 cups (475 ml) soaking liquid.
-
3
Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit.
-
4
Set liquid and mushrooms aside.
-
5
In a saucepan over medium heat, warm the oil.
-
6
Add the onion and saute, stirring occasionally, until softened, 5-7 minutes.
-
7
Add the fresh button and shiitake mushrooms and cook, stirring, until slightly softened, about 3 minutes.
-
8
Sprinkle with the flour and salt and pepper to taste.
-
9
Stir to coat the mushrooms and to cook the flour, about 1 minute.
-
10
Add the stock and the reserved mushroom liquid.
-
11
Add the reserved drained mushrooms and reduce the heat to medium-low.
-
12
Simmer until all the mushrooms are completely softened, about 15 minutes.
-
13
Remove from the heat.
-
14
In a blender or food processor, puree the soup in batches, making sure to leave a little texture, and return the soup to the pan.
-
15
Alternatively, process with a handheld blender in the pan until the desired consistency is reached.
-
16
Return the soup to medium heat.
-
17
Add the half-and-half and sherry and cook until the flavors are blended, about 3 minutes.
-
18
Season to taste with salt and pepper.
-
19
To serve, ladle the soup into warmed bowls and garnish with the parsley.
-
20
Serve immediately.
