Cream of Mushrooms Soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4 people

Author: Giangi Townsend

Ingredients

1 tablespoon olive oil 1 tablespoon olive oil
2 tablespoons unsalted butter 2 tablespoons unsalted butter
1 pound white mushrooms 1 pound white mushrooms, stem removed and sliced thinly
.50 pound baby Bella mushrooms 1/2 pound baby Bella mushrooms, stem removed and sliced thinly
1 cup Vidalia onion 1 cup Vidalia onion, chopped
.50 cup cream of sherry 1/2 cup cream of sherry
5 tablespoons unbleached flour 5 tablespoons unbleached flour
1 teaspoon thyme leaves 1 teaspoon thyme leaves
3 fresh nutmeg 3 grinds fresh nutmeg
5 cups chicken broth 5 cups chicken broth
.75 cup heavy cream 3/4 cup heavy cream
salt salt
pepper pepper

Instructions

In a large soup pot, melt butter and olive oil. Add the mushrooms and onion and cook over medium heat until the onions are translucent, and the mushrooms are tender, about 5 minutes.
Sprinkle the flour and add the cream of sherry to the mushrooms, stirring constantly. Add the thyme, nutmeg, and chicken broth.
Bring to a boil and then lower the heat to simmer. Simmer until the mushrooms are completely tender and soup slightly thickened. About 25 minutes.
Let it cool before adding it to a blender. Puree the soup and return it to the soup pot to simmer.
Add the heavy cream to the soup and gently simmer to low. Taste and adjust the seasoning and serve.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.