Cream of Mushroom Soup

Feast on this recipe and you may never again open a can of cream of mushroom soup! A touch of sherry and fresh thyme enhance the earthy fresh mushroom flavor.
Photo by Sally P.
Adapted from qvc.com
Delicious and flavorful.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from qvc.com

Ingredients

  • 2

    tablespoons olive oil

  • 6

    shallots, peeled and roughly chopped

  • 4

    cloves garlic, minced

  • 1

    pound large white mushrooms, quartered

  • 1

    pound cremini mushrooms, quartered

  • 2

    ounces dried mushrooms, such as porcini or lobster

  • 1 1/2

    cups dry sherry

  • 2

    cups chicken broth

  • 1

    tablespoon fresh thyme, chopped

  • 2

    (12-ounce) cans evaporated milk

  • 1/2

    cup nonfat half-and-half

  • Salt and pepper, to taste

Directions

Heat oil in a 6 to 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 to 20 minutes. Let the mixture cool to room temperature. Purée the mixture in batches with a blender until smooth. Return the soup to the pot set over medium heat. Add evaporated milk and half-and-half. Return to a simmer, cook for a minute or two until hot. Add salt and pepper, to taste, and serve.

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