Description
A gourmet version of the classic cream of mushroom soup combining three types of mushrooms for a rich, earthy flavor.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 pound assorted fresh mushrooms (such as shiitake, button, and portobello), chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup dry sherry
- Fresh parsley, chopped for garnish
Instructions
- Melt butter in a large saucepan over medium heat. Add mushrooms, onion, and garlic; sauté until softened, about 5 minutes.
- Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
- Gradually add chicken broth; bring to a boil, then reduce heat and simmer, stirring occasionally, for 15 minutes.
- Puree soup in batches in a blender or use an immersion blender in the pot until smooth.
- Return soup to the pot; stir in heavy cream and sherry. Heat through without boiling.
- Serve garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings
Notes
Tips for enhancing flavor and achieving the perfect texture.