Cream of Mushroom Soup

Woo, finally done with Fall semester! Only downside is I start my internship early... tomorrow to be exact. I will be working at Sundance Resort in a fine dining restaurant called The Tree Room. I'll be working there everyday until the beginning of the year which means I'll have no time to cook new dishes. My loving boyfriend is going to have to start cooking dinners for himself. Thankfully, I have an entire blog of recipes for him... hehe!

Mushroom soup has always been a favorite of mine. My mother used to make it all the time and her version was definitely different in the consistency. I loved that this recipe uses sherry, it gives such a great flavor... especially for cream soups.

Cream of Mushroom Soup

4 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped

5 garlic cloves, minced
1/2 teaspoon savory {herbs}
1/4 teaspoon rosemary
1/4 teaspoon cascabel pepper flakes
1 lb baby bella mushrooms, sliced
1/4 teaspoon pepper

1/4 teaspoon salt
1/4 cup sherry

1/4 cup flour
4 cups chicken stock

1 cup whipping cream
1 bay leaf

  • In a pot, heat the olive oil and butter over medium heat until the butter is melted. Add in the onions and cook until translucent, about 5 minutes. Add the garlic, stirring to combine and cook for a 2 more minutes.
  • Toss in the herbs, cascabel pepper flakes, mushrooms, pepper and salt. Cook until the mushrooms are soft, about 5 minutes. Add the sherry and cook until it has been absorbed by the mushrooms. 
  • Sprinkle with the flour and stir to combine. 
  • Pour in the stock and cream, and add in the bay leaf. Stir to combine everything. Bring to a gentle simmer and cook for about 10 minutes until the soup has thickened.
  • Ladle half of the soup into a blender and puree until smooth. Return the pureed soup to the pot, stir and season more if needed.



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