Cooking

Cream of Mushroom Soup with Sherry

After I had a similar mushroom soup in a restaurant over 25 years ago, it was such an “Aha!” moment, I never went back to crappy canned soup again. It might change your life too!

I. Love. Soup.

We had some leftover mushrooms with still a little bit of life in them, so this soup came to mind. The ingredients list just what I had on hand but any kind of mushroom would work.

Ingredients:

  • 3 T butter
  • 1 pint button mushrooms, sliced
  • 1 pint shittake mushrooms, sliced
  • 1/2 small onion, sliced
  • 2 celery stalks, sliced thin
  • 1 cloves minced garlic
  • Fresh thyme from 4 sprigs
  • 1 T flour
  • 1/2 C dry white wine
  • 2 C chicken stock
  • 1/2 C heavy cream
  • 2 T sherry (or you could sub Balsamic vinegar or a combo of both)
  • Chopped fresh parsley and fresh grated parmesan for serving
  • salt and pepper

Directions:

Melt 1 T butter in soup pan. Take about 1/4 of the mixed, sliced mushrooms (pick the prettiest ones!) and sauté until dark brown but not burnt. Set aside.

In same pan, melt remaining butter and add remaining mushrooms, onion, celery and thyme.  Cook until veggies are softened and just starting to brown. Add flour and stir for a couple minutes to get flour taste cooked out. Add wine to deglaze pan and cook down about a minute or so then add stock. Simmer on low heat for 15 – 20 minutes.

Protip: Want a more mushroom zing? Make a mushroom stock like this:  

https://cooking.nytimes.com/recipes/1017137-mark-bittmans-mushroom-stock

Remove from heat. Using an immersion blender, blend until veggies are in small bits. Return to heat, add cream and sherry and simmer. Adjust seasonings and serve with sliced mushrooms on top.

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