Monday, February 7, 2011

Creamy Mushroom Soup

I know they are out there, but I just don't understand people who hate mushrooms.  If you've only had canned mushrooms, I can see hating them - they are icky.  But a fresh mushroom, sliced and sauteed in butter?  There isn't much that is better.  Except maybe when you turn them into a creamy, comforting soup.  Especially one that is laced with sherry, garlic, and cream. 

This soup is easy and quick, so it makes an ideal weeknight dinner.  Served with a side salad and a loaf of crusty bread, this is a great winter meal that will warm you from the inside out.

One Year Ago:  Grilled Rosemary Chicken Thighs

Creamy Mushroom Soup
adapted from The Pastry Queen
serves 4-5
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 lb. cremini mushrooms, sliced
  • 1/2 lb. shiitake mushrooms, stems removed, sliced
  • 3 Tbs all-purpose flour
  • 3 1/2 - 4 cups chicken or vegetable stock
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp nutmeg
  • 1 Tbs freshly squeezed lemon juice
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream
  • pinch of cayenne pepper
  • salt
  • chopped fresh chives, for garnish
Melt the butter over medium heat in a large saute pan or dutch oven.  Add the onion and cook until soft and transparent, then add the garlic and saute until fragrant, 30 seconds to one minute.  Add the mushrooms and cook on medium heat about 10 minutes, until they release their liquid and then reabsorb it.

Reduce the heat to low and add the flour, stirring well to incorporate.  Gradually pour in the broth, stirring constantly.  Add the pepper, nutmeg, lemon, and sherry.  Simmer the soup over medium-low heat for 10-15 minutes.  Add the cream and stir until the soup is hot.  Add the cayenne and season with salt, if needed.  Transfer to serving bowls and garnish with the chives.


Mommara said...

Ooo yummy. I think I just found dinner.

Shanon said...

This looks awesome! I am a huge mushroom fan, and I am still in the hunt for the best creamy mushroom soup. This may be a contender. I will definitely be trying it soon.

Atlanta, Food and Love said...

I can't understand people not liking mushrooms either. This sounds so yummy for a cold day like today!

Unknown said...

Yum, I love mushrooms, so this sounds perfect to me! I have to ask, where did you get the bowl the soup is in? It's gorgeous!

kokocooks said...

I've been looking for a cream of mushroom soup recipe that isn't too heavy on the cream. Looks like I've found it!

Georgia | The Comfort of Cooking said...

Josie, this soup looks so warm, comforting and absolutely perfect for a cold winter night. Thanks for sharing!

Taylor said...

Sadly, my boyfriend is one of those crazy people that hates mushrooms...I've tried many, many times to convince him otherwise. This soup looks so good I might just have to make it for myself!

Sara said...

Mushrooms are one of my favorite foods. I love them every which way. This looks perfect for a cold night.

buyffxivgil said...

Mushrooms are tasty indeed and that mushroom in the photo makes it even more convincing. We eat mushrooms and will be glad to have creamy mushroom soup in the table.

Josie said...

I think it is from Crate & Barrel. It is also oven-safe, so I also use it for French onion soup and pot pies!

Sarah from 20somethingcupcakes said...

I agree about mushroom haters! LOVE them. Just made Dorie's Paris Mushroom Soup, which I am in love with.

Eliana said...

Fresh mushrooms is definitely the way to go. This soup has delicious and comfort written all over it.

Anonymous said...

From what I understand, people who don't like mushrooms have an issue with the texture, not necessarily the taste. My couisn hates both mushrooms and pasta, because she finds them both to be wierdly mushy.

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