Recipe for Creamy Mushroom Soup
Ooohhhh! Mushrooms... I love mushrooms and its not just the white button mushrooms, but there are others and you can any one of them to the soup and the broth gets more exciting...shiitake, porcini......Oooohhhhh!
This is what we need
3 tablespoons unsalted butter
1/2 small onion, coarsely chopped
1 garlic clove, chopped
500 gms mixed mushrooms, sliced
1 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
1/2 cup dry sherry (replace with 1/2 cop broth if you like)
1 cup heavy cream
3 tablespoons unsalted butter
1/2 small onion, coarsely chopped
1 garlic clove, chopped
500 gms mixed mushrooms, sliced
1 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
1/2 cup dry sherry (replace with 1/2 cop broth if you like)
1 cup heavy cream
This is how to cook it
Melt butter in a pot over high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to purée (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.
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