HOMEMADE CREAM OF MUSHROOM SOUP

Made with a full pound of mixed mushrooms, fragrant thyme, and a splash of sherry, this top-rated homemade Cream of Mushroom Soup is the real deal. Elegant comfort food at its best! #Appetizers #SoupAppetizers #appetizer

My favorite cream of mushroom soup is made with a hearty proportion of cremini mushrooms (sometimes called “Baby Bellas”), mixed with shiitake and oyster or chanterelle. I find that using a mix as opposed to a single variety makes a more complex soup with a well-rounded flavor.

My main grievance with various cream of mushroom soups I’ve eaten over the years has been the texture. I love a creamy soup base contrasted with pieces of meaty sautéed mushrooms

HOMEMADE CREAM OF MUSHROOM SOUP , By Cook Health Coverage .

Made with a full pound of mixed mushrooms, fragrant thyme, and a splash of sherry, this top-rated homemade Cream of Mushroom Soup is the real deal. Elegant comfort food at its best! #Appetizers #SoupAppetizers #appetizer

Total time: 60 minutes
Servings: 6 Servings

Ingredients :

• 1 pound fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
• 1 large onion, chopped (about 2 cups)
• 6 tablespoons unsalted butter
• 1/3 cup all purpose flour
• kosher salt and freshly ground black pepper
• 1/4 cup dry sherry
• 4 cups chicken or vegetable broth or stock
• 1/2 to 1 tablespoon fresh thyme leaves *
• 1 cup heavy cream

Instructions :

• Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.
• In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes.
• Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
• Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring. (The soup may look, for the lack of a better term, "gloppy" at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
• Reduce heat to maintain a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.
• Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth. Stir pureed soup back into the pot.
• Stir in heavy cream and season to taste with salt and pepper. Gently warm over low heat, if needed, and serve.