Autumn Cream Of Mushroom Soup Recipe

Ingredients for Autumn Cream Of Mushroom Soup

• Unsalted Butter
• 1 tablespoon olive oil
• Shallot
• White Mushrooms
• Fresh Thyme Leave
• Salt & Freshly Ground Black Pepper
• Cream Sherry
• All Purpose Flour
• Vegetable Broth
• 1 cup heavy cream
• Ground Nutmeg
• 1/2 cup sour cream

How to Make Autumn Cream Of Mushroom Soup

1. Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large saucepan over medium heat.
2. Add 1 cup of finely chopped shallots and cook until softened, about 2-3 minutes.
3. Add 1 pound of sliced cremini mushrooms, 2 teaspoons of fresh thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook, stirring occasionally, until all the mushroom liquid has evaporated, about 8-10 minutes.
4. Add 1/4 cup of dry sherry and cook until evaporated, about 1 minute.
5. Stir in 2 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly.
6. Gradually whisk in 3 cups of vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. Carefully transfer the soup to a blender (in batches if necessary) and puree until completely smooth.
8. Return the pureed soup to the saucepan. Bring to a simmer and whisk in 1 cup of heavy cream.
9. Add more broth, 1/4 cup at a time, until you reach your desired consistency.
10. Season with salt, pepper, and 1/4 teaspoon of freshly grated nutmeg to taste.
11. Reduce heat to low, stir in 1/2 cup of sour cream, and heat through (do not boil).
12. Serve warm, garnished with extra thyme (optional).