Cream of Mushroom Soup I Chef John Recipes
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| Cream of Mushroom Soup I |
"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."
Ingredients :
- 5 cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup half-and-half
- 1 tablespoon sherry
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. Watch Now
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. Watch Now
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry. Watch Now
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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