Cream of Mushroom Soup is a lovely appetizer for any dinner party. Or just to have for lunch on one of these cold winter days. It also freezes well so you may have it after a long day of work and just simply re-heat it. I like to use exotic varieties of mushrooms, such as cremini & oyster. But you should use whatever are your favorite mushrooms.
This is a very easy recipe and anyone can easily make this at home!
Enjoy and let me know how you liked it!
2 Tablespoons butter
2 Garlic Cloves
1 cup of Onions chopped
1/2 cup of Celery chopped
2 quarts of Mushrooms sliced
1/4 all purpose flour
1/4 cup of Sherry Wine
6 cups of Vegetable broth
3/4 cup of heavy cream
In a large soup pot, melt the butter and sauté onions and celery and then add and sweat the garlic. Do not over heat so the garlic does not brown which will make the soup bitter. Then in a separate pan sauté the mushrooms until tender about 5 minutes and combine the mushrooms, garlic, onions & celery. Add the flour and stir. Add the
Vegetable broth & Sherry and simmer about 25 minutes. Cool the soup and puree with a hand-held blender or in batches in a food processor or blender. Strain the soup through a sieve then add the heavy cream simmer and serve with chopped chives.
It’s a savory soup & very elegant to serve in white bowls.
