Muffuletta's Mushroom Bisque

This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota.

• Ready In: 1 hr 17 mins
• Serves: 6

Ingredients

• 4 1⁄2 cups  chicken stock or 4 1⁄2 cups  canned low sodium chicken broth
• 1⁄3 cup butter
• 1⁄3 cup  finely chopped onion
• 1⁄4 cup  finely chopped celery
• 6  tablespoons all-purpose flour
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄2 teaspoon dried basil, crumbled
• 1⁄2 cup dry sherry
• 3  bay leaves
• 1 1⁄4 cups mushrooms, sliced
• 1  cup  whipping cream
• 1  tablespoon fresh lemon juice
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄8 teaspoon  hot pepper sauce

Directions

1. Bring stock to boil in medium saucepan; cover and set aside.
2. Melt butter in large saucepan over medium heat.
3. Add onion and celery and saute until translucent, about 5 mimutes.
4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
5. Mix in hot stock and bay leaves and bring to boil.
6. Reduce heat and simmer 3 minutes, stirring constantly.
7. Add mushrooms and cook 20 minutes, stirring occasionally.
8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
9. Ladle soup into bowls and serve.