MUSHROOM BISQUE

1/4 cup butter
1 small onion, chopped
1 celery stalk, chopped
3/4 lb. mushrooms, sliced
1 small potato, peeled and diced
1 cup water
1 1/4 tsp. dried, crumbled thyme
Salt (to taste)
Pinch of pepper
2 cups milk
3/4 cup heavy (whipping) cream
1/4 cup dry sherry
2 tsp. tamari soy sauce
Sour cream (for garnish)

Melt butter in heavy large saucepan over medium-low heat. Add onion and celery. Cover and cook until transparent, about 10 minutes.

Stir in mushrooms and cook until softened, about 6 minutes.

Add potato, water, thyme, salt, and pepper. Increase heat and simmer until potato is very soft, about 15 minutes.

Puree mixture in processor or blender until smooth. Return mixture to saucepan. Add milk, cream, sherry and soy sauce. Heat through; do not boil.

Ladle into bowls. Garnish with sour cream.