Cream of Mushroom Soup
Cream of Mushroom Soup
Cream of Mushroom Soup
Cream of Mushroom Soup

Cream of Mushroom Soup

David Venable

This isn't your average canned variety. This classic soup is flavorful and complex, with a blend of mushrooms, shallots, and fresh thyme.

Ingredients

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 6 shallots, peeled and roughly chopped
  • 1 lb large white mushrooms, quartered
  • 1 lb cremini mushrooms, quartered
  • 2 oz dried mushrooms, such as porcini or lobster
  • 1-1/2 cups dry sherry
  • 2 cups chicken broth
  • 1 Tbsp fresh thyme, chopped
  • 2 (12-oz) can evaporated milk
  • 1/2 cup non fat half-and-half
  • Salt and pepper, to taste

Directions

Heat the oil in a 6-8 quart stockpot over medium heat. Add the shallots and garlic. Sauté until the shallots have softened, about 5 minutes. Add the mushrooms and sauté until they begin to sweat and the moisture starts to evaporate. Add the sherry, broth, and fresh thyme. Bring to a simmer and cook 15-20 minutes. Let the mixture cool to room temperature.
Purée the mixture in batches with a blender until smooth. Return the soup to the pot set over medium heat; add the evaporated milk and half-and-half. Return to a simmer, cook for a minute or two until hot, and serve.

Cook's Notes

Have low-fat sour cream or non-fat Greek yogurt on hand? Use can use either instead of the non fat half-and-half. Both will yield a creamy texture.

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