6 oz onion medium diced
4 oz diced celery
8 oz Shitaki mushrooms
3 oz button mushrooms
6 oz sherry wine
½ qt. chicken broth
2 pt. heavy cream 40%
2 pt. milk
3 oz roux equal parts butter and flour
14 oz grated Hautly Smoked Gouda Cheese
salt, white pepper and thyme to taste
To make roux: In a small skillet melt butter on low heat, add flour, stir until well mixed. Set aside.
Using a heavy bottom, 1 gallon pot, on medium heat, heat olive oil, sauté onion and celery stirring frequently. When soft add all mushroom and continue to stir to soften the mushrooms. Add sherry wine, let the sherry reduce by half. Add chicken broth, heavy cream, milk, and a pinch of thyme. Reduce heat to low. Let simmer for 20-30 minutes. Stir in roux a little at a time, making sure it dissolves completely. Let simmer 15 minutes with stirring. Turn off the heat. Stir in grated Hautly Smoked Gouda. Add salt and white pepper to taste.
Serve immediately. Top with Crispy Cheese Crackers.