GOOD EATS
INGREDIENTS
Serves 6 | 165 Calories
CREAMY MUSHROOM SOUP
5 C sliced fresh mushrooms 1 1/2 C chicken stock 1/2 C chopped onion 1/8 tsp dried thyme 3 tbs butter 3 tbs all-purpose flour 1/4 tsp salt 1/4 tsp ground black pepper 1 C half-and-half or heavy cream 1 tbs sherry METHOD
This homemade cream of mushroom soup can be made with button mushrooms, or add other delicious varieties like shiitake or cremini for a more intense mushroom flavour. Experiment to find your favourite flavour combination!
Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes. Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable. Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
Bring soup to a boil and cook, stirring constantly, until thickened.
Stir in sherry. Taste and season with more salt and pepper if needed.
Note: Add roasted garlic if desired and top each serving with fresh red onion and parsley. Pick up fresh vegetables from your local farmers’ market!
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