Mushroom Soup
Mushroom Soup
Rated 5.0 stars by 1 users
Category
Main Course, Side Dish, Appetizer
Servings
4
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Author:Recipe courtesy of Aly Romero
Ingredients
1 Tbsp extra virgin olive oil
1 Tbsp butter
- 4 cups assorted mushrooms (button, cremini, shitake, portobello)
1 Tbsp kosher salt
1/2 tsp black pepper
- 1 shallot, diced
- 4 cloves garlic, minced
2 Tbsp fresh thyme, divided for mushrooms and reserving 1 tsp for garnish
- ¼ cup sherry cooking wine
- 4 cups chicken stock, plus 2 more cups chicken stock
3 Tbsp sour cream
2 tbsp half and half or heavy whipping cream
Thyme for garnish
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ProBond TITUM® Nonstick 12.5” Skillet
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ProBond Soup Pot
For Serving:
Products to Use:
Directions
In a large skillet over medium heat, add 1 Tbsp. of extra virgin olive oil and butter to melt.
Add 4 cups assorted mushrooms to the skillet, kosher salt, black pepper and turn to coat. Sauté over medium heat for approximately 15 min until mushrooms are soft.
- Add diced shallot, garlic and thyme, sauté 3 mins.
- Add sherry wine and bring to boil over high heat for 2 mins. to evaporate the alcohol.
Turn heat off, transfer mushroom mixture to a high-speed blender. Add 4 cups of chicken stock. Blend on high for 45-60 seconds until completely smooth.
Pour soup into a soup pot and stir in another 2 cups of chicken stock. Simmer for 5 mins. and serve.
Combine the sour cream and half and half or heavy whipping cream to create a sour cream drizzle for garnish. Serve on top of the soup with fresh thyme leaves.
