Cream of Mushroom Soup
This Cream of Mushroom Soup offers a rich, creamy flavor using fresh mushrooms and simple ingredients.
Equipment
- blender
- large heavy saucepan
Ingredients
- 5 cups sliced fresh mushrooms
- 1.5 cups chicken stock
- 0.5 cup chopped onion
- 0.125 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup half-and-half or heavy cream
- 1 tablespoon sherry
Instructions
- Gather all ingredients.
- Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
- Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
- Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
- Bring soup to a boil and cook, stirring constantly, until thickened.
- Stir in sherry. Taste and season with more salt and pepper if needed.
- Enjoy!
Nutrition
Serving: 1cupCalories: 165kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 7gCholesterol: 31mgSodium: 408mgPotassium: 568mgFiber: 3gSugar: 6gVitamin C: 7mgCalcium: 61mgIron: 3mg
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