Cream of Mushroom Soup
This delicious, rich and earthy Cream of Mushroom Soup is so flavorful! It's a great elegant comfort food to serve to your guests!
Ingredients
- 2 large enoki mushrooms, washed and sliced Footnote #1
- 1 large portobello mushroom, sliced
- 2 large king oyster mushrooms, washed and sliced
- 12 large shiitake mushrooms, washed and sliced
- 6 large cremini mushrooms, washed and sliced
- 1 tbsp. olive oil tips & tricks
- 4 tbsp. butter, divided
- 2 cups yellow onions, sliced and halved
- 1/2 tsp. ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 tbsp. unbleached all-purpose flour
- 2 cups 35% heavy cream Footnote #2
- 2 cups milk
- 2 ounces cooking sherry
- 1 tsp. dried basil
- 1/2 tsp. ground thyme
- 1/8 tsp. cayenne pepper, or more to taste *optional
Directions
- In a large deep saucepan over medium heat, add oil and 1 tbsp. butter. When melted and hot, add onions, stir, cover and cook for 3 minutes.
- Add mushrooms, stir well and reduce the heat to medium-low. Add the remaining butter and a generous pinch of sea salt; cook for 4 minutes. Halfway through cooking, stir to prevent the mushrooms from sticking and crack on some black pepper; cover and continue cooking.
- Add flour, stir to coat and cook for 1 ½ minutes.
- Pour in heavy cream and milk. Increase the heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil.
- Reduce the heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to ⅓ cup chicken or vegetable broth.
Notes
Footnote #1: The amount of chopped mushrooms should equal 10 cups.
Footnote #2: You can always substitute 4 cups of half-and-half for the heavy cream & milk.