CREAM OF MUSHROOM SOUP
Servings: 2 servings
Ingredients
- ½ stick butter
- 1 large yellow onion or 3 to 4 shallots chopped
- 12 ounces to 1½ 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
- ⅓ 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. Sauté onion/shallot until softened. Add mushrooms and sauté for 5 minutes before adding garlic, herbs, salt, and pepper. Sauté for another minute. Add sherry and stir until evaporated. Remove from heat and set aside ¼ of this mixture, keeping it warm. Add broth and cream to the remaining ¾ of the mushroom sauté, and purée 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; 1½ pounds makes a hearty, mushroom-forward soup.
