The first time I ever had mushroom soup was at a friend's house after grade school. We were hungry from a long drawn out bus ride, so she introduced me to the wonders of campbell's cream of mushroom soup. I loved it, of course. What child wouldn't with all that intense cream. While I couldn't discern the mushrooms from the heavy broth, I didn't really mind. Since then, I've come to appreciate vegetables and have been on the quest for a more savory soup where the cream-to-mushroom ratio is better balanced (read: a creamy broth, not a bisque). I came across a promising recipe in an issue of family circle magazine, and it came out just as I had hoped it would. The mushrooms were plentiful and the broth was modestly flavored so not as to overpower the main component of the soup. Will definitely be making it again!
Makes 8 servings
Prep 15 minutes
Cook 28 minutes
3 tablespoons butter
2 large shallots, diced
1.5 pounds mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth
3/4 cup heavy cream
1/4 cup dry sherry
2 tablespoons salt
1/8 teaspoon black pepper
1/4 cup parsley, chopped
1. Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.
2. Stir in heavy cream, sherry, salt and pepper, and bring to a boil (do not simmer). Mix in parsley and serve.