Sherry Cream of Mushroom Soup
A rich and delicious home made cream of mushroom soup.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons | butter, unsalted |
|
| 2 | tablespoons | olive oil |
|
| ¾ | cups |
shallots
finely chopped |
*
|
| 2 | pounds |
mushrooms
white, thinly sliced |
|
| 1 | teaspoon |
thyme
fresh |
*
|
|
salt and black pepper
freshly ground |
*
|
||
| ⅓ | cup | cream sherry | * |
| 3 | tablespoons | all-purpose flour |
|
| 3 ½ | cups |
chicken broth, low salt
reserving 1/2 cup |
|
| ½ | cup | milk |
|
| ¼ | teaspoon |
nutmeg
to taste |
|
| ½ | cup | sour cream |
|
Directions
In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes.
Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates.
Add the Sherry and cook until evaporated.
Remove a ½ cup of the cooked mushrooms and reserve.
Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
In a blender purée the soup in batches until smooth.
For a very smooth soup, pass through a fine sieve.
Return soup to saucepan, bring to a simmer and whisk in the milk.
Add reserved chicken broth to achieve desired consistency.
Adjust seasoning with salt, pepper and nutmeg.
Lower heat and whisk in ¼ cup of the sour cream.
Keep soup warm but do not simmer or boil.
Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.
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