Cream of Mushroom Soup
A cozy and comforting dish perfect for chilly evenings, this Cream of Mushroom Soup is rich in flavor and simple to prepare, offering the earthy goodness of mushrooms in a creamy form.
Ingredients
Mushrooms and Aromatics
- 8 ounces Fresh shiitake mushrooms, sliced For the best flavor.
- 8 ounces Fresh crimini mushrooms, sliced For the best flavor.
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh thyme, chopped For flavor.
Liquids and Seasonings
- 1 cup Sherry Enhances flavor.
- 4 cups Vegetable broth Can be substituted with chicken broth.
- 1 cup Cream Can be replaced with coconut milk for a dairy-free version.
- 1 tablespoon Butter For sautéing.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Adjust to taste.
Instructions
Preparation
- In a large pot, melt butter over medium heat.
- Add chopped onions and garlic, sauté until soft.
- Stir in sliced shiitake and crimini mushrooms, cooking until they release their moisture.
- Add sherry and cook for another minute.
- Stir in vegetable broth and bring to a simmer, then cook for 15-20 minutes.
Blending and Finishing
- Blend the soup until smooth, then return to the pot.
- Stir in cream and thyme, and season with salt and pepper.
- Heat through and serve hot.
Notes
Serve hot, garnished with fresh thyme or a drizzle of olive oil. Pairs well with crusty bread or a fresh side salad. For storage, keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat over low heat.