One of the most comforting appetizers to any dinner is soup. I like all kinds of soups. But, cream of mushroom soup is one of my favorites. I've searched several recipes trying to find a recipe for cream of mushroom soup that contains savory and a splash of wine. This recipe meets my standards and is easy to make with minimal ingredients. It is one of the most delicious cream of mushroom soups I have ever eaten.
Ingredients:
1/4 c. butter
1 shallot, finely chopped
1 1/2 - 2 lbs. any mushrooms, cleaned, stemmed and chopped coarsely (in this demonstration, crimini mushrooms were used)
2 t. minced fresh thyme
1 clove garlic, minced
1/4 c. all purpose flour
1/2 t. each salt and pepper
4 - 6 c. chicken stock
1/2 c. sherry
1 c. heavy whipping cream
Before starting this recipe, you will want to clean your mushrooms to rid them from particles of dirt. You will also want to trim the stems. Although there are different methods of cleaning them, you should never rinse them under water. Use a pastry brush and lightly brush the tops. There is less damage to the mushroom and this works better than a wet paper towel.
Once cleaned, coarsely chop the mushrooms. Be careful not to cut them into small pieces.
Finely chop the shallot, remove thyme leaves from their stems and mince. Peel the garlic and mince.
In a 6 quart stock pot, melt butter over medium-high heat. Add shallots and cook until tender, 1 - 2 minutes.
Add mushrooms, thyme and garlic, cooking 5 minutes longer.
Sprinkle flour, salt and pepper over the mushroom mixture in the pot. Stir until flour is absorbed.
Whisk in 4 cups of chicken stock and bring to a boil. Reduce heat and simmer uncovered for 15 - 20 minutes for flavors to blend. *If the soup is thicker than you prefer, additional chicken stock can be added.
Puree soup using an immersion blender or cool soup and puree in batches in a blender, then return to pot. *I prefer some texture to the soup, so I did not complete puree the mushrooms in this demonstration.
Add sherry and cream, then heat through.
