Chunky Mushroom Soup
- Reviews 6
Ready In: 1 hr
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 4 cups fresh mushrooms, coarsely chopped
- 5 cups chicken stock
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon cornstarch, in
- 1 tablespoon water
- 1⁄4 cup sherry wine
- 1⁄2 cup cream
Directions
- In a medium saucepan, ,melt butter; add oil.
- Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
- Stir in mushrooms,sauté a few minutes.
- Add chicken both, bay leaf, thyme, salt and pepper.
- Bring to aboil.
- Reduce heat and simmer for 30 minutes.
- Discard bay leaf.
- Stir in cornstarch mixture.
- Using a hand blender process mixture; don’t over purée leaving in some chunks.
- At this point you can refrigerate the soup and finish it off the next day.
- Just before serving, reheat soup until very hot.
- Stir in sherry and cream; simmer for 2 minutes.
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