Autumn Cream of Mushroom Soup

READY IN: 40mins
Recipe by Daymented

With fresh thyme & sherry.

Top Review by Farmer's Daughter

This was wonderful! I used a combination of white and cremini mushrooms and all my guests enjoyed it. I had hoped for leftovers, but guess I'll just have to make some more. Only one drawback, it didn't look good (but what mushroom soup does?).

Ingredients Nutrition

Directions

  1. In a large saucepan melt butter with the olive oil over moderate heat.
  2. Add the shallots and cook until tender, about 2 to 3 minutes.
  3. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
  4. Add the Sherry and cook until evaporated.
  5. Stir in the flour and cook for 2 to 3 minutes.
  6. Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
  7. In a blender puree the soup in batches until smooth.
  8. Return soup to saucepan, bring to a simmer and whisk in the milk.
  9. Add reserved broth to achieve desired consistency.
  10. Adjust seasoning with salt, pepper and nutmeg.
  11. Lower heat and whisk in the sour cream.
  12. Serve warm.

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