Creamy Mushroom Soup
140kcal
Ingredients
- 1 pound fresh sliced button mushrooms (such as crimini)
- 1 large onion (diced)
- 3 tablespoon unsalted butter
- 2 garlic cloves (minced)
- 4 cups chicken broth
- 3 lemon thyme or thyme sprigs (small)
- 2 parsley stems
- ¼ cup dry sherry
Method
- In a large pot, melt butter and cook mushrooms with a pinch of salt for 15 minutes on medium-high heat. Stirring often.
- Add onion and cook for 4 minutes or until soft and translucent. Add garlic and stir for 1 minute. Stirring often.
- Tie thyme sprigs and parsley into a small bundle with kitchen twine then add into the pot.
- Add broth and bring to a boil then lower the heat. Simmer the soup, uncovered, for an hour, stir occasionally.
- Remove the parsley and thyme bundle from the soup.
- Let the soup cool for a few minutes then carefully blend the soup in a blender or using an immersion blender.
- Return soup to pot and stir in dry sherry. Simmer for 3-5 minutes on medium-low heat. Add salt/pepper if necessary.
- Turn off the heat. Serve and enjoy with pan-fried mushrooms and/or toasted French baquette.
Nutrition
Calories140kcalCarbohydrates8gProtein5gFat10gSaturated Fat6gCholesterol23mgSodium869mgPotassium599mgFiber2gSugar4gVitamin A344IUVitamin C23mgCalcium32mgIron1mg
Notes
If you want to avoid alcohol, skip the dry sherry. This soup will taste delicious with or without the dry sherry.