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Cream Of Mushroom Soup

Cream Of Mushroom Soup is built on Unsalted Butter, Olive Oil, Shallots, White Cultivated Mushrooms, and Cream Sherry. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 2 tbsp
• 3/4 cup
• 2 lb
• 1 tsp
• 1/3 cup
• 3 tbsp
• 3 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a large saucepan melt butter with the olive oil over moderate heat.

2. 2

   Add the shallots and cook until tender, about 2 to 3 minutes.

3. 3

   Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap

4. 4

   Orates.

5. 5

   Add the Sherry and cook until evaporated.

6. 6

   Remove a 1/2 cup of the cooked mushrooms and reserve.

7. 7

   Stir in the flour and cook for 2 to 3 minutes.

8. 8

   Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.

9. 9

   In a blender puree the soup

10. 10

    In batches until smooth.

11. 11

    For a very smooth soup, pass through a fine sieve.

12. 12

    Return soup to saucepan, bring to a simmer and whisk in the milk.

13. 13

    Add reserved chicken broth to achieve desired consistency.

14. 14

    Adjust seasoning with salt, pepper and nutmeg.

15. 15

    Heat and whisk in 1/4 cup of the sour cream.

16. 16

    Keep soup warm but do not simmer or boil.

17. 17

    Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.