Ingredients for Autumn Cream Of Mushroom Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup finely chopped shallots
- 1 pound sliced cremini mushrooms
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 1/4 cup dry sherry
- 2 tablespoons all-purpose flour
- 3 cups vegetable broth (plus more to taste)
- 1 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg (or to taste)
- 1/2 cup sour cream
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How to Make Autumn Cream Of Mushroom Soup
- Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 cup of finely chopped shallots and cook until softened, about 2-3 minutes.
- 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.
- Add 1/4 cup of dry sherry and cook until evaporated, about 1 minute.
- Stir in 2 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly.
- Gradually whisk in 3 cups of vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (in batches if necessary) and puree until completely smooth.
- Return the pureed soup to the saucepan. Bring to a simmer and whisk in 1 cup of heavy cream.
- Add more broth, 1/4 cup at a time, until you reach your desired consistency.
- Season with salt, pepper, and 1/4 teaspoon of freshly grated nutmeg to taste.
- Reduce heat to low, stir in 1/2 cup of sour cream, and heat through (do not boil).
- Serve warm, garnished with extra thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
52g
Carbs
7g
