Autumn Cream of Mushroom Soup

Recipe by Daymented
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 evaporates.
  • Add the Sherry and cook until evaporated.
  • Stir in the flour and cook for 2 to 3 minutes.
  • Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
  • In a blender puree the soup in batches until smooth.
  • Return soup to saucepan, bring to a simmer and whisk in the milk.
  • Add reserved broth to achieve desired consistency.
  • Adjust seasoning with salt, pepper and nutmeg.
  • Lower heat and whisk in the sour cream.
  • Serve warm.
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