With the weather turning colder, I finally get to make one of my boy’s most requested meals, Creamy Mushroom Soup. They ask me to make this all the time, but it is a bit of work, and it really is best for warm days. However, it does taste delicious!
2 large shallots
1 1/2 lbs. mixed wild mushrooms
1/4 cup red cooking wine
3/4 cup heavy cream
7 cups chicken broth
1 tbsp. chopped fresh thyme
1/4 cup parsley
2 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
3 tbsp. butter
- Dice the shallots and slice the mushrooms, removing the stems. (I learned a neat trick for cleaning the mushrooms from watching The Barefoot Contessa on TV. Instead of rinsing them underwater, since mushrooms tend to absorb water, blot and wipe them clean with a damp paper towel.)
2. Melt the butter in a large pot and add the shallots and saute for two minutes.
3. Add the mushrooms and thyme and cook for eight minutes more, stirring occasionally.
4. Add the flour and cook, while stirring, for two minutes. Then add the stock and bring the soup to a boil. Turn the heat down to simmer, cover and cook for 15 minutes.
5. Stir in the sherry, heavy cream, salt, and pepper and return to a simmer again, then add the parsley and serve.
I like to serve this with some hot rolls and a homemade chef’s salad. It also reheats well the next day too! Enjoy and come back tomorrow for my Top Ten Recipes of 2015 post! Thanks for stopping by and see you next week!