#cream of mushroom soup

QUESO CON CARNE

daily-deliciousness:

Cream of mushroom chicken wild rice soup

CREAM OF MUSHROOM SOUP

(From StH)

https://thecozyapron.com/cream-of-mushroom-soup/

Ingredients:

• Olive oil
• 1 pound crimini mushrooms, sliced
• 1 pound shiitake mushrooms, sliced
• Salt
• Black pepper
• 4 tablespoon 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
• ¼ teaspoon white pepper
• ½ cup dry sherry
• 3 ounces all-purpose flour (about 10 tablespoons)
• 6 cups warm chicken broth/stock
• 1 cup heavy cream
• ½ teaspoon soy sauce

Directions:

1. Place a large soup pot or Dutch oven over high heat; drizzle in about 3 tablespoons of the olive oil, and once hot, add in about 2/3 of the sliced mushrooms, reserving 1/3 of them for a moment.
2. Add in a small sprinkle of salt and black pepper, and saute the mushrooms for about 8-10 minutes, until their liquid evaporates and they are browned; remove these mushrooms from the pot, and reserve them until the end.
3. To this same pot add another 2 tablespoons of olive plus the butter, and once melted, add in the diced onion and the remaining 1/3 of raw sliced mushrooms, and saute for about 6-8 minutes until softened and browned, and the liquid has mostly evaporated.
4. Add in the garlic, 1 teaspoon of the fresh thyme leaves, the Italian seasoning and the white pepper, and stir to combine; add in the sherry, and allow it to simmer and reduce for about 2 minutes until almost completely gone.
5. Stir in the flour and cook together for about 30 seconds to cook out the raw flour taste, then pour in the chicken stock/broth, whisking all the while to avoid lumps from forming.
6. Allow the soup to come a simmer, then simmer for 10 minutes until thickened.
7. Off the heat, puree the soup (I use a hand-held immersion blender, but you can also use a regular blender and work in batches) until smooth; stir in the heavy cream, add back into the pot the reserved sauteed mushrooms from earlier, plus another 1 teaspoon of the fresh thyme leaves, and the soy sauce.
8. Ladle into bowls, sprinkle over some of the remaining thyme leaves, and serve with some parmesan crisps or bread. (If I have some leftover mushrooms, I like to slice those up and quickly saute them, then spoon them on top of the soup as a garnish—totally optional.)