Creamy Mushroom Soup
With a deep earthy flavor and a creamy texture, this healthy creamy mushroom soup makes for a hearty choice on those chilly winter nights.
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
Instructions
- 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.
Notes
If you want to avoid alcohol, skip the dry sherry. This soup will taste delicious with or without the dry sherry.
Nutrition
Calories: 140kcalCarbohydrates: 8gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 23mgSodium: 869mgPotassium: 599mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 23mgCalcium: 32mgIron: 1mg
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