Cream of Mushroom Soup
A rich, silky homemade soup of mushrooms seared until deeply browned and deglazed with sherry - searing the mushrooms hard instead of just softening them, and deglazing with sherry to lift the browned bits, are what give real cream of mushroom soup its deep, savory flavor instead of a pale, one-note one.
⏱ 35 min🍽 4 servings
lunchvegetarianquick
Ingredients
- •1 lb mushrooms, sliced
- •1 onion, diced
- •3 tbsp butter
- •3 tbsp flour
- •2 tbsp dry sherry
- •4 cups chicken broth
- •1 tsp fresh thyme leaves
- •1/2 cup heavy cream
Steps
- 1.Sauté the mushrooms and onion in butter over medium-high heat, stirring occasionally, until the mushrooms release their liquid and turn deeply golden brown, about 10 minutes - searing them hard instead of just softening them is what builds real mushroom flavor.
- 2.Sprinkle in the flour and cook for 1 minute, stirring constantly.
- 3.Pour in the sherry and scrape up any browned bits from the bottom of the pot.
- 4.Gradually whisk in the chicken broth and thyme, then simmer for 15 minutes.
- 5.Stir in the cream before serving.