Tuesday, January 22, 2013

Cream of Mushroom Soup

Delicious made with creminis, also known as baby portobellos.


Cream of Mushroom Soup
Serves 4


5 cups sliced fresh mushrooms or about 1 pound
1/2 cup finely chopped shallots or about 1 very large
1/8 teaspoon dried thyme or 1/2 teaspoon fresh thyme
2 cups chicken or vegetable broth or a 14-ounce can
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
1 tablespoon sherry


1. In a 4-quart heavy saucepan, cook mushrooms, shallots and thyme in chicken or vegetable broth.

2. Using an immersible blender, regular blender, or food processor, purée the mixture, leaving some chunks in it. Set aside.

3. In the saucepan, melt the butter. Whisk in the flour until smooth.

4. Add salt, pepper, half-and-half, and mushroom purée.

5. Stirring constantly, bring soup to a boil and cook until thickened.

6. Add sherry and then adjust seasoning to taste.


NOTE: If using an immersible blender, then leave mushroom purée in pan and do Step 3 in a different, smaller pan. Then do Step 4 without adding mushroom purée. Then add white sauce to mushroom purée and continue with recipe.

Creminis, also known as baby portobellos, are delicious in this soup.

1 comment:

Padmajha PJ said...

Hi Min, I made this for T & C and we loved it so much!

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