AUTUMN CREAM OF MUSHROOM SOUP
Make and share this Autumn Cream of Mushroom Soup recipe from Food.com.
Provided by Daymented
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt butter with the olive oil over moderate heat.
- Add the shallots and cook until tender, about 2 to 3 minutes.
- Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
- Add the Sherry and cook until evaporated.
- Stir in the flour and cook for 2 to 3 minutes.
- Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
- In a blender puree the soup in batches until smooth.
- Return soup to saucepan, bring to a simmer and whisk in the milk.
- Add reserved broth to achieve desired consistency.
- Adjust seasoning with salt, pepper and nutmeg.
- Lower heat and whisk in the sour cream.
- Serve warm.
Nutrition Facts : Calories 335.5, Fat 23.1, SaturatedFat 10.6, Cholesterol 42.1, Sodium 56.1, Carbohydrate 21.8, Fiber 2.5, Sugar 7.1, Protein 10.1
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