Cream of Mushroom Soup
If you could dream up the most luxurious, creamy, hearty soup, it would be this Cream of Mushroom Soup. This creamy soup is packed with two different kinds of mushrooms, lots of dry sherry, garlic, and just a hint of fresh thyme. Delicious and oh-so dreamy.
Servings 8 people
Calories 200kcal
Cost $20
Equipment
- stock pot
- blender
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup onion, diced
- 2 large garlic cloves, minced
- 24 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced and stems removed
- 5 sprigs thyme
- 1 1/4 tsp kosher salt, divided
- 1/4 cup all purpose flour
- 1/2 cup dry sherry
- 3 cups low-sodium chicken stock , room temperature or warm
- 2 tsp sugar
- 1/2 pint heavy cream
- 3/4 tsp apple cider vinegar
Instructions
- Heat a large dutch oven or stock pot to a medium heat. Add butter. Once butter melts, add onion. Saute for 1-2 minutes and the add garlic. Cook for another 1-2 minutes and then add all the mushrooms and thyme. Toss in the onion, garlic and butter. Cook the mushrooms while stirring occassionally until the mushrooms are soft and cooked through, about 5-6 minutes. Once the mushrooms are cooked, add 1/2 teaspoon salt, cook another minute.
- Stir in flour. Cook 1 minute. Slowly whisk in dry sherry and room temp or warm chicken stock, making sure there are no lumps. Add in sugar, remainin 3/4 teaspoon salt, cream, and vinegar. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until thickened.
- Remove thyme sprigs from the soup and transfer half of the soup to a high-power blender. Blend until completely smooth. If you like a compltely pureed soup, add everything to the blender and puree. You could also just leave it as is and have a super textured soup. Anything goes! Add back to the pot and cook another 5 minutes. Season with salt and pepper and garnish with extra thyme.