Cream of Mushroom Soup

Saturday, June 04, 2011

I like soups hearty and thick, hence the name for the blog, so I don't usually purée my soups, in the event that I do, it's probably just a quarter of it so as not to be 'watery'. Serve with buttered toasted baguette, and it's a meal.

6 cups fresh chopped mushrooms (button, baby bella), I like to mix
1 cup chopped onions
2 cups chicken broth
1 tsp thyme
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1 tsp pepper
1-1/2 cup milk
2 tbsp sherry

1. In a pan, caramelize onions, then add mushrooms.
2. Pour chicken broth and in and bring to a boil.

3. In a stock pot, make a roux by melting butter and stirring in flour to make a paste. 
4. Season with salt and pepper, then slowly pour the milk in, stirring continuously, bring to a boil.
5. Pour the mushroom and broth mix to the milk mixture, adding the thyme and let it boil again.
6. Simmer for 5 minutes, add the sherry, stir, done!

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