Creamy and comforting soup made with fresh mushrooms, onions, and thyme.
- Carbohydrate 111.473096215246 g
- Cholesterol 2098.28937556909 mg
- Fat 507.970963359295 g
- Fiber 5.69849163302484 g
- Protein 407.005085908529 g
- Saturated Fat 222.652555041629 g
- Serving Size 1 1 recipe (4050g)
- Sodium 2547.89214623402 mg
- Sugar 105.774604582221 g
- Trans Fat 36.6911579295941 g
- Calories 6680 calories
Step-by-step
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Controlling Texture and Blending Technique
Unlike thin clear broths that rely solely on simmering time for depth, blended soups depend entirely on mechanical reduction and starch suspension. When pureeing the cooked mushrooms, onions, and broth in a blender or food processor, pulse the machine rather than running it continuously. Stopping before the mixture becomes entirely uniform preserves distinct vegetable bits that provide necessary texture. Leaving those microscopic chunks intact prevents the finished bowl from feeling heavy or monotonous on the palate.
Mastering the Roux and Dairy Integration
Separating the initial vegetable simmer from the butter and flour base eliminates the risk of scorching dairy over direct heat. Whisking all-purpose flour into melted butter creates a thick paste that requires cooking for at least one minute to eliminate raw starch flavors. Incorporating half-and-half gradually while stirring constantly prevents lumping. Bringing the liquid to a boil activates the flour starches fully, yielding a glossy finish that holds body without separating.
