Cream of Mushroom Soup

By davidv

This isn't your average canned variety. This classic soup is flavorful and complex, with a blend of mushrooms, shallots, and fresh thyme.

Tip: Have low-fat sour cream or non-fat Greek yogurt on hand? Use can use either instead of the non fat half-and-half. Both will yield a creamy texture.

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 6 shallots, peeled and roughly chopped
• 1 lb large white mushrooms, quartered
• 1 lb cremini mushrooms, quartered
• 2 oz dried mushrooms, such as porcini or lobster
• 1-1/2 cups dry sherry
• 2 cups chicken broth
• 1 Tbsp fresh thyme, chopped
• 2 (12-oz) can evaporated milk
• 1/2 cup non fat half-and-half
• Salt and pepper, to taste

Details

Adapted from qvc.co

Preparation

Step 1

Heat the oil in a 6-8 quart stockpot over medium heat. Add the shallots and garlic. Sauté until the shallots have softened, about 5 minutes.

Add the mushrooms and sauté until they begin to sweat and the moisture starts to evaporate. Add the sherry, broth, and fresh thyme. Bring to a simmer and cook 15-20 minutes.

Let the mixture cool to room temperature.

Pur´e the mixture in batches with a blender until smooth. Return the soup to the pot set over medium heat; add the evaporated milk and half-and-half. Return to a simmer, cook for a minute or two until hot, and serve.