Description
A Classic Creamy Mushroom Soup that balances umami richness with a clean finish, providing a soul-warming experience perfect for chilly evenings.
Ingredients
Scale
24 ounces Fresh Sliced Cremini Mushrooms
4 tablespoons Unsalted Butter
1 Medium Yellow Onio
2 Cloves Garlic
2 teaspoons Fresh Thyme
2 tablespoons All-Purpose Flour
4 cups Vegetable or Chicken Stock
1 cup Heavy Cream
2 tablespoons Dry Sherry
Kosher Salt to taste
Black Pepper to taste
Instructions
- Clean mushrooms with a damp paper towel and slice uniformly
- Melt 4 tablespoons of butter in a large Dutch oven over medium-high heat. Add mushrooms and let them sit undisturbed for 3-4 minutes
- Continue cooking the mushrooms until they release their liquid and it evaporates, leaving them dark brow
- Lower the heat to medium and stir in diced onions until translucent. Add minced garlic and thyme, cooking for 1 minute
- Sprinkle flour over the mixture and stir constantly for 2 minutes to toast it
- Deglaze with dry sherry, scraping the bottom of the pot. Slowly whisk in stock, bring to a boil, then simmer for 15 minutes
- Stir in heavy cream, season with salt and pepper, and blend for smoother texture if desired
Notes
Using a cornstarch slurry as a thickening agent is a gluten-free option.
For a lower calorie option, replace heavy cream with Greek yogurt.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg