Creamy Mushroom Soup

Ingredients
8 tablespoons unsalted butter, divided
2 large shallots, thinly sliced
6 cloves garlic, minced
1½ pounds cremini mushrooms, sliced
¼ cup sherry
½ tablespoon thyme
2 bay leaves
12 tablespoons all-purpose flour
8 cups chicken stock, divided
1½ cups heavy cream
3 teaspoons salt, divided
1 teaspoon pepper

Directions
Melt 4 tablespoons of butter in a 5.5 quart dutch oven over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add the garlic and continue to cook for 2 minutes.  

Add the sliced mushrooms, sherry, thyme, 1 teaspoons salt, and 2 tablespoons of butter, stirring occasionally for 5 – 7 minutes. 

Remove the sautéed mushrooms from the skillet. Lower the heat to medium. 

Melt remaining 2 tablespoons of butter and add bay leaves. Add the flour and 1 cup of stock and whisk. Add the rest of the stock, continuing to whisk until smooth. Bring to a boil and reduce to a simmer, about 20 minutes.  

Slowly add the heavy cream and the remaining salt. Whisk until combined. Remove the bay leaves. Stir in the mushrooms and bring to a boil.

Remove the soup from heat and season with salt and pepper to taste. Garnish with cracked pepper and olive oil.