CREAM OF MUSHROOM SOUP(From StH)thecozyapron.com/cream-of-mushroom-soup/Ingredients:• O

CREAM OF MUSHROOM SOUP(From StH)https://thecozyapron.com/cream-of-mushroom-soup/Ingredients:• Olive oil• 1 pound crimini mushrooms, sliced• 1 pound shiitake mushrooms, sliced• Salt• Black pepper• 4 tablespoon unsalted butter• 1 small onion, finely diced• 4 cloves garlic, pressed through garlic press• 1 tablespoon fresh thyme leaves, divided use• 1 teaspoon Italian seasoning• ¼ teaspoon white pepper• ½ cup dry sherry• 3 ounces all-purpose flour (about 10 tablespoons)• 6 cups warm chicken broth/stock• 1 cup heavy cream• ½ teaspoon soy sauce Directions:Place a large soup pot or Dutch oven over high heat; drizzle in about 3 tablespoons of the olive oil, and once hot, add in about 2/3 of the sliced mushrooms, reserving 1/3 of them for a moment.Add in a small sprinkle of salt and black pepper, and saute the mushrooms for about 8-10 minutes, until their liquid evaporates and they are browned; remove these mushrooms from the pot, and reserve them until the end.To this same pot add another 2 tablespoons of olive plus the butter, and once melted, add in the diced onion and the remaining 1/3 of raw sliced mushrooms, and saute for about 6-8 minutes until softened and browned, and the liquid has mostly evaporated.Add in the garlic, 1 teaspoon of the fresh thyme leaves, the Italian seasoning and the white pepper, and stir to combine; add in the sherry, and allow it to simmer and reduce for about 2 minutes until almost completely gone.Stir in the flour and cook together for about 30 seconds to cook out the raw flour taste, then pour in the chicken stock/broth, whisking all the while to avoid lumps from forming.Allow the soup to come a simmer, then simmer for 10 minutes until thickened.Off the heat, puree the soup (I use a hand-held immersion blender, but you can also use a regular blender and work in batches) until smooth; stir in the heavy cream, add back into the pot the reserved sauteed mushrooms from earlier, plus another 1 teaspoon of the fresh thyme leaves, and the soy sauce.Ladle into bowls, sprinkle over some of the remaining thyme leaves, and serve with some parmesan crisps or bread. (If I have some leftover mushrooms, I like to slice those up and quickly saute them, then spoon them on top of the soup as a garnish—totally optional.) -- source link

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