Description
A heartwarming bowl of cream of mushroom soup that transforms simple ingredients into a comforting classic.
Ingredients
- 3 tablespoons olive oil
- 1 pound crimini mushrooms, sliced
- 1 pound shiitake mushrooms, sliced
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 4 cloves garlic, pressed through a garlic press
- 1 tablespoon fresh thyme leaves, divided use
- 1 teaspoon Italian seasoning
- 1/4 teaspoon white pepper
- 1/2 cup dry sherry
- 3 ounces all-purpose flour (about 10 tablespoons)
- 6 cups warm chicken broth/stock
- 1 cup heavy cream
- 1/2 teaspoon soy sauce
Instructions
- Heat a large soup pot or Dutch oven over high heat and drizzle in about 3 tablespoons of olive oil. Add two-thirds of the sliced mushrooms, sprinkle with salt and black pepper, and sauté for 8-10 minutes until golden brown.
- Remove the mushrooms from the pot and set aside. In the same pot, add 2 tablespoons of olive oil and 4 tablespoons of unsalted butter. Once melted, stir in the diced onion and remaining one-third of sliced mushrooms. Sauté for 6-8 minutes until softened and browned.
- Add pressed garlic, 1 teaspoon of fresh thyme leaves, Italian seasoning, and white pepper. Stir to combine and pour in the sherry, allowing it to simmer for 2 minutes until almost evaporated.
- Sprinkle in the flour and stir for about 30 seconds. Gradually add the warm chicken broth while whisking to prevent lumps from forming.
- Allow the soup to simmer for 10 minutes until thickened. Off the heat, puree the soup until smooth, then stir in the heavy cream, reserved sautéed mushrooms, remaining thyme leaves, and soy sauce.
- Ladle into bowls, garnish with thyme leaves, and serve with parmesan crisps or bread.
Notes
Serve with freshly baked bread or cheese crisps for added texture. Store leftovers in an airtight container for up to 5 days.
