Description
A full bodied creamy soup packed with mushroom flavor
Ingredients
Scale
- 1 – 14 oz pkg. Mushrooms, chopped
- 1/2 Cup Onion, diced
- 1 1/2 Cups Chicken stock
- 2 Cups Half and half
- 1/4 teaspoon Dried thyme
- 5 Tbsp. Butter, divided
- 4 Tbsp. Flour
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 2 Tbsp Sherry
Instructions
- Add 1 Tablespoon olive oil (or butter) to a sauté pan over medium heat. Add the onions then the mushrooms and thyme. Sauté for approx. 5-10 minutes or until most of the liquid from the mushrooms has been released.
- Transfer the mushrooms and onions to a food processor. Pulse to a desired consistency. Pulse a lot for a smoother soup or just a few times for a chunkier soup. Set aside.
- Add the remaining 4 Tablespoons butter to the pan and after it melts, begin whisking in the flour for 1-2 minutes to burn off any raw flour taste.
- Gradually add in the chicken stock while continuously whisking to prevent any lumps. Heat until almost boiling, then turn the stove down to a simmer. Simmer for 10-15 minutes.
- Add the half and half and sherry to the soup. Stir. Return the mushrooms to the pan and continue to cook on low until the soup is warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
Nutrition
- Serving Size: 1 serving
- Calories: 229
- Sugar: 1.3 gr
- Sodium: 572 mg
- Fat: 17.1 gr
- Saturated Fat: 10.5 gr
- Carbohydrates: 13.4 gr
- Fiber: .07
- Protein: 1.3 gr
- Cholesterol: 52 mg
