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Creamy Mushroom Soup
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Description
Rich and creamy soup full of fall mushrooms.
Ingredients
- 3 Tablespoons Butter
- ½ Yellow Onion (small, Diced)
- 12 cups Mushrooms, Rough Chopped
- 1 Fresh Thyme Sprig
- 1 cup White Wine
- 2 Tablespoons Whiskey (optional)
- 4 cups Chicken Stock
- 1 cup Heavy Cream
- Salt And Pepper, to taste
Preparation
1. In a large pot, melt the butter.
2. Add the onion and sweat in the butter until translucent, 5-7 minutes.
3. Add the mushrooms and fresh thyme, toss with the butter and onions. Cook for 5-7 minutes.
4. Add the wine and whiskey and scrape any browned bits off the bottom of the pan.
5. Pour in the chicken stock and reduce the heat to low. Put a lid on the pot and simmer for 30 minutes.
6. Remove the pot from the heat and transfer to a blender (in batches). Blend until very smooth and then transfer to a large bowl, or back to the pot.
7. Stir in the cream and season to taste with salt and pepper.
8. Serve hot with a drizzle of olive oil (truffle oil would be a great option too!).
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One Comment
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Jeff Dodgson on 11.12.2012
Looks like a good recipe, but can you please explain how to measure “12 cups of mushrooms”? I think a weight measurement would be more appropriate e.g. Ounces or grams.