This soup tastes nothing like the one out of the can. Just takes a bit of patience - brown the mushrooms in butter for a while and you will get a beautiful rounded out flavour to the soup. I make it with vegetable stock if I want to serve it to vegetarians- but beef or chicken stock is great in this soup.
I use crimini mushrooms- but mini bellas or regular white button mushrooms will work as well.
4 cups mushrooms sliced
1/2 cup yellow onion chopped
4 cloves of garlic peeled
8-10 sprigs of fresh thyme tied together
1 TBS sherry
1 TBS AP flour
1 TBS salt
1/2 tsp pepper
3-4 TBS good olive oil
2 TBS butter
1 cup cream (half and half)
In a stock pot, add the oil, butter and the sliced mushrooms. Saute them on medium heat till they brown well - this will take about 20 minutes at least. Add the chopped onion and the garlic cloves and continue sauteing till the onion is translucent and the mushrooms start to caramelize. Do not hurry this step- this is what will flavour the soup.
Add the sherry and saute till the alcohol smell is gone. Add the flour and saute till the raw flour taste is gone.
Add 6 cups of stock, salt, pepper and drop the bunch of thyme in and bring to a boil. Lower the heat, cover and let cook for 45 minutes.
Pick out the thyme bunch and blend the soup till smooth. You can either use an immersion blender or a regular blender. If using a regular blender make sure you fill the jar only about 1/3 full at a time.
Add the cream and check seasoning. If you prefer a thinner soup, use either water or stock to thin the soup. Do not use cream to thin the soup- or it will get too rich.
Bring to a boil before serving.
You can serve it with a crostini in the bottom of the bowl or a dollop of mascarpone on top. You could reserve a few browned mushrooms before adding the stock to garnish the soup.
Go ahead - I promise this will take the edge off the winter chills.
I use crimini mushrooms- but mini bellas or regular white button mushrooms will work as well.
4 cups mushrooms sliced
1/2 cup yellow onion chopped
4 cloves of garlic peeled
8-10 sprigs of fresh thyme tied together
1 TBS sherry
1 TBS AP flour
1 TBS salt
1/2 tsp pepper
3-4 TBS good olive oil
2 TBS butter
1 cup cream (half and half)
In a stock pot, add the oil, butter and the sliced mushrooms. Saute them on medium heat till they brown well - this will take about 20 minutes at least. Add the chopped onion and the garlic cloves and continue sauteing till the onion is translucent and the mushrooms start to caramelize. Do not hurry this step- this is what will flavour the soup.
Add the sherry and saute till the alcohol smell is gone. Add the flour and saute till the raw flour taste is gone.
Add 6 cups of stock, salt, pepper and drop the bunch of thyme in and bring to a boil. Lower the heat, cover and let cook for 45 minutes.
Pick out the thyme bunch and blend the soup till smooth. You can either use an immersion blender or a regular blender. If using a regular blender make sure you fill the jar only about 1/3 full at a time.
Add the cream and check seasoning. If you prefer a thinner soup, use either water or stock to thin the soup. Do not use cream to thin the soup- or it will get too rich.
Bring to a boil before serving.
You can serve it with a crostini in the bottom of the bowl or a dollop of mascarpone on top. You could reserve a few browned mushrooms before adding the stock to garnish the soup.
Go ahead - I promise this will take the edge off the winter chills.
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