Cream Of Mushroom Soup

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Servings: 8 Difficulty: Intermediate
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Rich, velvety homemade soup with deep earthy mushroom flavors and a hint of sherry
Cream of Mushroom Soup recipe image

This luxurious cream of mushroom soup is a far cry from the canned variety. By sautéing chopped mushrooms and onions until deeply browned, you unlock a rich, savory umami base that purees into a velvety smooth texture. The addition of fresh thyme and a bay leaf infuses the broth with aromatic warmth, while a splash of dry sherry at the end adds a sophisticated, nutty finish. Topped with tender slices of fresh mushrooms, this hearty soup is perfect for chilly evenings or as a comforting side to roast beef. ItâÂÂs a classic comfort food elevated by fresh ingredients and careful technique, making it a worthy centerpiece for any dinner table.

Cream of Mushroom Soup recipe image
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Cream Of Mushroom Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1316.6

Description

This luxurious cream of mushroom soup is a far cry from the canned variety. By saut&# 195;©ing chopped mushrooms and onions until deeply browned, you unlock a rich, savory umami base that purees into a velvety smooth texture. The addition of fresh thyme and a bay leaf infuses the broth with aromatic warmth, while a splash of dry sherry at the end adds a sophisticated, nutty finish. Topped with tender slices of fresh mushrooms, this hearty soup is perfect for chilly evenings or as a comforting side to roast beef. ItâÂÂs a classic comfort food elevated by fresh ingredients and careful technique, making it a worthy centerpiece for any dinner table.

Ingredients

Directions

  1. Wash and clean the mushrooms. Chop half of the mushrooms finely and thinly slice the remaining half. Set the sliced mushrooms aside for garnish.
  2. Melt the butter in a large 5-6 quart pot or Dutch oven over medium-high heat.
  3. Add the chopped mushrooms, chopped onion, and dried thyme to the pot. Stir frequently, cooking until the vegetables are lightly browned and tender, about 15-20 minutes.
  4. Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat, cooking for 1 minute to remove the raw flour taste.
  5. Transfer the cooked vegetable mixture to a blender or food processor. Puree until smooth, adding a small amount of the chicken broth if necessary to help the blades move.
  6. Pour the pureed mixture back into the pot. Add the remaining chicken broth, the reserved sliced mushrooms, and the bay leaf.
  7. Stir in the whipping cream. Bring the soup to a boil over high heat, stirring frequently to prevent scorching.
  8. Reduce the heat to low and simmer gently for about 10 minutes to allow the flavors to meld.
  9. Remove the bay leaf. Stir in the dry sherry. Season with salt and pepper to taste. Serve hot.

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: cream of mushroom, mushroom soup, homemade soup, comfort food, sherry, thyme, onion, chicken broth, whipping cream, bay leaf, vegetarian option, winter soup, side dish, appetizer, blended soup, classic recipe, easy dinner, hearty, rich, earthy
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