CREAMY MUSHROOM-THYME SOUP

Creamy Mushroom-Thyme Soup image

I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! -Kristy Arnett, Stevenson, Washington

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

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Ingredients

1/4 cup butter, cubed
1 shallot, finely chopped
1 pound fresh chanterelle mushrooms or other wild mushrooms, coarsely chopped
1 teaspoon minced fresh thyme
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups chicken stock
1 cup heavy whipping cream
1/2 cup cream sherry

Steps:

In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.

Nutrition Facts : Calories 231 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.