Cream of Mushroom Soup
Creamy Mushroomy Comfort
National Mushroom Day is upon us and after a happy grocery accident, I ended up with an insane amount of mushrooms. So, I thought this would be fun way to put them to good use! This is a perfect cold weather dish.
Tips: Serve with crusty bread on the side. If you have an immersion blender, it is a great tool to use for this soup. Also, if you like extra thickness, you can add cornstarch or flour to this dish when you add it back to the pot after blending it!
Serves: 4-5
Cook Time: 1 Hour
Ingredients:
1 1/2 - 2 lbs Mushrooms, Sliced (1/2 White and 1/2 Cremini are my suggestion, but use what you like)
2 Shallots, Diced
4 Tblspns Butter, Unsalted
1 Tblspn Extra Virgin Olive Oil
4 Cloves Garlic, Chopped
1/3 Cup Sherry Wine
1 1/2 Tspns Dijon Mustard
2 - 3 Tspns Salt
2 Tspns Black Pepper
3 Tspns Onion Powder
2 Tspns Garlic Powder
2 Tspns Nutmeg
3 Tspns Fresh Thyme, Chopped
4 Cups Low Sodium Chicken Broth
1/2 Pint Heavy Cream
1/4 Cup Gruyere Cheese
Optional:
Fresh Parsley, Chopped for Topping
Instructions:
Add the butter and EVOO to the pot on medium high heat until the butter is melted.
Add the mushrooms, shallots, and garlic to the pot and let cook for about 8 minutes until the ingredients are evenly coated with the butter and oil.
3. Add the sherry wine and let cook down for about 10 minutes until it is mostly absorbed into the mushroom mixture.
4. Mix in the Dijon mustard, all of the seasonings, and the chicken broth into the pot.
5. Turn off the heat. Blend the soup in the pot with an immersion blender or pour the mixture into a stationary blender. I like to blend for 3-5 minutes, so it is still a little toothy, but if you like it very smooth, you may want to blend it longer.
6. Add the mixture back to the pot and mix in the Gruyere cheese and cream.
7. Let simmer for 10-15 minutes, stirring continuously, to let the soup thicken.
8. Serve it up with some freshly chopped parsley, more cheese and dig in!
