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Cream of Mushroom Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 cups
Calories 350
A rich and creamy mushroom soup perfect for cozy days, combining a variety of mushrooms with aromatic herbs and a velvety finish.

Ingredients

Olive oil

  • 1 pound crimini mushrooms, sliced
  • 1 pound shiitake mushrooms, sliced
  • to taste Salt
  • to taste Black pepper
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 4 cloves garlic, pressed through garlic press
  • 1 tablespoon fresh thyme leaves, divided use
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon white pepper
  • 1/2 cup dry sherry
  • 3 ounces all-purpose flour (about 10 tablespoons)
  • 6 cups warm chicken broth/stock
  • 1 cup heavy cream
  • 1/2 teaspoon soy sauce

Instructions 

  • Heat 3 tbsp olive oil in a large pot; sauté 2/3 of the mushrooms until browned, then remove and set aside.
  • Add remaining olive oil and butter; sauté diced onion and remaining mushrooms until softened and browned.
  • Add garlic, thyme, Italian seasoning, and white pepper; pour in sherry and simmer until reduced.
  • Stir in flour, cook briefly, then whisk in chicken broth; simmer until thickened.
  • Puree the soup until smooth, then stir in heavy cream, reserved mushrooms, thyme, and soy sauce.
  • Ladle into bowls, garnish with thyme, and serve.

Notes

For extra flavor, sauté leftover mushrooms and add as garnish.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Mushrooms