Cream of Mushroom Soup
Servings: 2 servings
Ingredients
- ยฝ stick butter
- 1 large yellow onion or 3 to 4 shallots chopped
- 12 ounces to 1ยฝ pounds* mushrooms any variety, sliced (a variety of shiitake, oyster, or maitake is recommended)
- 1 tablespoon minced garlic
- 1 sprig fresh thyme or rosemary stems discarded, finely chopped
- Salt and freshly ground black pepper to taste
- โ cup sherry or Madeira
- 5 cups bone veggie, or chicken broth
- 1 cup heavy cream
- Chopped fresh parsley leaves for garnish
Instructions
- Melt butter in large pan or Dutch oven. Sautรฉ onion/shallot until softened. Add mushrooms and sautรฉ for 5 minutes before adding garlic, herbs, salt, and pepper. Sautรฉ for another minute. Add sherry and stir until evaporated. Remove from heat and set aside ยผ of this mixture, keeping it warm. Add broth and cream to the remaining ยพ of the mushroom sautรฉ, and purรฉe to a consistency of your liking, using a blender or immersion blender. Continue cooking on low, stirring frequently, until fully heated. Ladle into bowls, garnish with reserved mushrooms and parsley, and enjoy!
Notes
*Twelve ounces of mushrooms make a light but rich soup; 1ยฝ pounds makes a hearty, mushroom-forward soup.
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