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.