HOMEMADE CREAM OF MUSHROOM SOUP #VEGAN #SOUP
Made with a full pound of blended mushrooms, fragrant thyme, and a sprinkle of sherry, this top of the line custom made Cream of Mushroom Soup is the genuine article. Rich solace sustenance taking care of business!
Truth: I'm an individual who could eat soup 365 days a year. It could be the center of a hot summer evening, and I'd have no issue sautéing, deglazing, and stewing endlessly for a scratch your-bowl-clean soup formula.
In the event that you aren't somebody who's eager to dive into soup in flip tumbles, this custom made Cream of Mushroom Soup is the perfect ticket for heating up on a cool day. It's simple enough for a fast weeknight supper, and makes a rich starter course for an evening gathering or occasion feast.
My preferred cream of mushroom soup is made with a generous extent of cremini mushrooms (now and again called "Child Bellas"), blended with shiitake and clam or chanterelle. I find that utilizing a blend instead of a solitary assortment makes a progressively perplexing soup with a balanced flavor.
Ingredients :
- 1 pound fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
- 1 large onion, chopped (about 2 cups)
- 6 tablespoons unsalted butter
- 1/3 cup all purpose flour
- kosher salt and freshly ground black pepper
- 1/4 cup dry sherry
- 4 cups chicken or vegetable broth or stock
- 1/2 to 1 tablespoon fresh thyme leaves *
- 1 cup heavy cream
Instructions :
- Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.
- In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes.
- Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
- Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring. (The soup may look, for the lack of a better term, "gloppy" at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
- Reduce heat to maintain a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.
- Transfer 1-1/2 cups of soup to a blender or food processor and puree until smooth. Stir pureed soup back into the pot.
- Stir in heavy cream and season to taste with salt and pepper. Gently warm over low heat, if needed, and serve.
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