Cream Of Mushroom (v) (per Quart) Recipe
Mushrooms, onions, thyme, Sherry, porcine mushroom broth and heavy cream
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
- 3
Add Thyme and Sherry
Stir in the chopped thyme and cook for another minute. Pour in the sherry wine and let it simmer for 2-3 minutes until the alcohol has evaporated.
- 4
Add Broth
Pour in the porcini mushroom broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- 6
Finish with Cream
Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently until warmed through, do not boil.
- 7
Serve
Ladle the cream of mushroom soup into bowls and garnish with additional thyme if desired. Serve hot.