Description

This Cream of Mushroom Soup offers a deep, earthy richness with a complex profile of roasted fungi and velvety dairy, ideal for those seeking a comforting homemade dish.

Ingredients

Scale

24 oz Mixed Mushrooms (Cremini, Shiitake, Oyster)
4 tbsp Unsalted Butter
1 medium Yellow Onio
3 cloves Fresh Garlic
1/4 cup All-Purpose Flour
4 cups Chicken or Vegetable Stock
1 cup Heavy Cream
1 tsp Fresh Thyme
2 tbsp Dry Sherry
Kosher Salt and Black Pepper to taste

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Instructions

Clean your mushrooms with a damp paper towel and slice them into uniform pieces
Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the mushrooms and let them sit for 3-4 minutes
Add the onions and garlic, cooking for another 5 minutes until the onions are translucent
Sprinkle the flour over the vegetables and stir constantly for 2 minutes
Pour in the dry sherry and scrape the bottom of the pot. Slowly whisk in the stock and bring to a gentle boil. Simmer for 15 minutes
Stir in the heavy cream and fresh thyme, simmer for another 5 minutes without a hard boil
Adjust seasoning with salt and pepper before serving

Notes

For vegan version, replace butter with olive oil and cream with coconut milk.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 4g
Sodium: 680mg
Fat: 24g
Saturated Fat: 15g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg