Creamy and hearty Cream of Mushroom Soup
- Carbohydrate 18.5788493692076 g
- Cholesterol 349.714895928182 mg
- Fat 84.6618272265491 g
- Fiber 0.949748605504139 g
- Protein 67.8341809847549 g
- Saturated Fat 37.1087591736048 g
- Serving Size 1 1 Serving (675g)
- Sodium 424.648691039004 mg
- Sugar 17.6291007637035 g
- Trans Fat 6.11519298826568 g
- Calories 1113 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.
Can half-and-half be swapped for lighter dairy without breaking the emulsion? Autumn brings dense, earthy fungi to the market, making this rich soup an appealing project for home cooks managing various dietary needs.
- Substitute whole milk at a 1:1 ratio for half-and-half if lower fat content is desired, though the resulting body will be thinner.
- Cook the mushrooms and broth for 10 to 15 minutes until softened completely, ensuring they blend smoothly.
- Leave visible vegetable chunks during the pureeing stage to maintain rustic texture rather than a completely uniform paste.
- Whisk the flour and melted butter thoroughly into a smooth paste before adding liquids to prevent lump formation.
- Stir continuously while bringing the mixture to a boil to keep the dairy from scorching at the bottom of the saucepan.
Standard countertop blenders handle hot liquids safely when filled only halfway and vented to release steam. Immersion blenders offer an alternative directly in the pan, though achieving the exact texture balance requires careful pulsing.
