Cream of Mushroom Soup
Ingredients
- 2 pounds fresh mushrooms (I like a mix of cremini, shiitake and oyster)
- 6 tablespoons butter, divided
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup dry sherry
- 1 cup finely chopped onions
- 1/2 cup all purpose flour
- 2 cups chicken stock or broth, warm
- 1 cup beef stock or broth, warm
- 1 bay leaf
- 2 1/2 cups heavy cream
- 1/8 teaspoon grated nutmeg
- Pinch of cayenne pepper
- 1/4 cup minced fresh flat-leaf parsley
Instructions
Clean the mushroom by wiping them off with a dry paper towel. Trim any tough stems and slice. In a large saucepan over medium heat, melt 2 tablespoons butter. Add garlic and cook, stirring constantly, for 30 seconds. Add mushrooms, thyme, salt and black pepper. Cook, stirring frequently, until mushrooms are golden brown and tender, about 10 minutes. Add the sherry and cook for 2 minutes. Transfer mushroom mixture to a large bowl; set aside. In the same pan, melt the reserved 4 tablespoons butter. Add the onions and sauté until tender. Add the flour and cook, stirring constantly, for 5 minutes. Gradually whisk in the warm stock. Bring to a boil then reduce heat to a simmer. Return mushrooms and any accumulated liquid to the pan, add the bay leaf and cook, stirring occasionally, for 45 minutes. Stir in the cream, nutmeg, cayenne pepper and parsley. Cook until heated through, about 10 minutes more. Adjust seasonings, if necessary.* Makes about 6 cups or 6 servings.
*For a smooth consistency, which may be preferred when using the soup as part of another recipe, remove pan from heat and puree with an immersion blender (or process in batches in a standing blender).