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Cream of Mushroom Soup (Lie)

Cream of Mushroom Soup (Lie recipe image
This luxurious cream of mushroom soup offers a far superior alternative to canned versions, boasting an intense, earthy flavor profile. By pureeing half the mushrooms with onions and thyme, the base achieves a velvety texture and deep umami richness that canned soups simply cannot replicate. The remaining sliced mushrooms provide pleasant textural contrast, while a splash of dry sherry adds a sophisticated, nutty finish. Perfect for cozy winter evenings or as an elegant side dish for roasted meats, this hearty yet refined soup is a testament to the power of fresh ingredients and simple technique.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1316.6
Description
This luxurious cream of mushroom soup offers a far superior alternative to canned versions, boasting an intense, earthy flavor profile. By pureeing half the mushrooms with onions and thyme, the base achieves a velvety texture and deep umami richness that canned soups simply cannot replicate. The remaining sliced mushrooms provide pleasant textural contrast, while a splash of dry sherry adds a sophisticated, nutty finish. Perfect for cozy winter evenings or as an elegant side dish for roasted meats, this hearty yet refined soup is a testament to the power of fresh ingredients and simple technique.
Ingredients
  • 1 pound Mushrooms,rinsed & drained
  • 2 tablespoon Butter or margarine
  • 1 Large Onion,chopped
  • 1/2 teaspoon Dried thyme leaves
  • 1/4 cup All-purpose flour
  • 6 cup Chicken broth,reg-strength
  • 1 Dried Bay leaf
  • 1 cup Whipping cream
  • 3 tablespoon Dry sherry
Directions
  1. 1
    Chop half of the mushrooms finely and thinly slice the remaining half, setting the sliced mushrooms aside.
  2. 2
    Melt butter in a large pot or Dutch oven over medium-high heat.
  3. 3
    Add the chopped mushrooms, chopped onion, and dried thyme to the pot.
  4. 4
    Cook, stirring frequently, until the vegetables are lightly browned and tender, about 15 to 20 minutes.
  5. 5
    Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste.
  6. 6
    Transfer the vegetable mixture to a blender or food processor.
  7. 7
    Puree the mixture, adding enough chicken broth to facilitate blending until smooth.
  8. 8
    Pour the pureed mixture back into the pot.
  9. 9
    Add the remaining chicken broth, sliced mushrooms, and bay leaf to the pot.
  10. 10
    Bring the soup to a boil over high heat, stirring frequently to prevent sticking.
  11. 11
    Reduce heat to low and simmer gently for 10 minutes to allow flavors to meld.
  12. 12
    Stir in the whipping cream and dry sherry.
  13. 13
    Season with salt and pepper to taste.
  14. 14
    Remove the bay leaf before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1316.6kcal
% Daily Value *
Total Fat 72.9g113%
Saturated Fat 27.2g136%
Cholesterol 386.4mg129%
Sodium 458.5mg20%
Total Carbohydrate 45.3g16%
Dietary Fiber 9.1g37%
Sugars 4.4g
Protein 106.9g214%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, cream, soup, comfort food, sherry, thyme, onion, chicken broth, homemade, winter, vegetarian option, pureed, rich, hearty, dinner, side dish, easy, classic
Read it online: https://www.chefs-mate.com/recipe/cream-of-mushroom-soup-lie/