Sherry Cream of Mushroom Soup

1 hour. Serves 8. Courtesy of RecipeLand

Ingredients

  • 3 tbsp. unsalted butter

  • 2 tbsp. olive oil

  • 3/4 cup shallots, finely chopped

  • 2 lb. white mushrooms, sliced

  • 1 tsp. fresh thyme

  • Kosher salt & black pepper to taste

  • 1/3 cup Sheffield Cream Sherry

  • 3 tbsp. all-purpose flour

  • 3 1/2 cup low-sodium chicken broth

  • 1/2 cup milk

  • 1/4 tsp. nutmeg

  • 1/2 cup sour cream

 
 

Directions

  1. 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.

  2. 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. Remove a ½ cup of the cooked mushrooms and reserve.

  3. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.

  4. In a blender purée the soup in batches until smooth. For a very smooth soup, pass through a fine-mesh sieve after blending.

  5. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in ¼ cup of the sour cream.

  6. Serve warm. Garnish with reserved cooked mushrooms and a dollop of sour cream. Enjoy!