Description
A rich and creamy mushroom soup perfect for chilly days.
Ingredients
Scale
- 5 cups Button mushrooms (Sliced fresh)
- ½ cup onion (chopped small)
- 1 ½ cups chicken broth
- ⅛ teaspoon dried thyme
- 4 Tablespoons butter
- 3 Tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup cream (half-and-half)
- 1 tablespoon cooking sherry
Instructions
- In a large heavy saucepan add your sliced mushrooms, chopped onions and broth. Cook for about 10-15 minutes until vegetables are tender soft.
- Pour the mixture into a large measuring cup or bowl.
- In a blender or with an immersion blender, blend only half of the mixture so you still have some whole pieces of mushrooms left. Set aside.
- On medium heat, melt the butter in the same saucepan that you used for the mushrooms.
- Add in the flour to the melted butter and whisk it until it is very smooth.
- Add in the half and half cream slowly whisking until it’s smooth. Add the mushroom mixture and stir.
- Bring the soup mixture to a simmer and cook until it is thickened.
- Add the salt and pepper to taste.
- Stir in sherry to taste.
Notes
- This soup can be served with crusty bread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg