Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Mini Portabello Mushrooms; 2 clove garlic, chopped; 1 leek, halved and chopped; 2 shallots, chopped; 1 sprig of thyme; 1 sprig of rosemary; 3 tbsp butter; 1 tbsp olive oil, extra virgin; 1/4 cup white wine; 1 can chicken stock; 3 tbsp dry sherry; 2/3 cup heavy cream; salt; ground black pepper; sweet paprika; garlic powder

frances.cottrell @cook_3320867

Fennville, Michigan

I've always wanted to make homemade cream of mushroom, but I didn't care for the recipes I found, so I combined a few different concepts and came up with this. Don't be shy with the salt. Enjoy!

frances.cottrell @cook_3320867

Fennville, Michigan

I've always wanted to make homemade cream of mushroom, but I didn't care for the recipes I found, so I combined a few different concepts and came up with this. Don't be shy with the salt. Enjoy!

Saved

Ingredients

30 mins

4 servings

1 lbMini Portabello Mushrooms
2 clovegarlic, chopped
1leek, halved and chopped
2shallots, chopped
1sprig of thyme
1sprig of rosemary
3 tbspbutter
1 tbspolive oil, extra virgin
1/4 cupwhite wine
1 canchicken stock
3 tbspdry sherry
2/3 cupheavy cream
salt
ground black pepper
sweet paprika
garlic powder

Saved

Steps

30 mins

1

Add butter and olive oil to a large saucepan and melt over medium high heat.
2

Add garlic, leeks, shallots, and mushrooms to hot butter and oil.
3

Cook until soft and fragrant, about ten minutes.
4

Add Sherry and white wine and cook until liquids are mostly evaporated. About ten minutes.
5

Add chicken stock and cream, cook until heated through.
6

Add half the soup to a blender and blend until creamy. Return mixture to pot and cook until hot. Remove from heat and serve.