Mushroom Soup With Sherry

Mushroom Soup With Sherry

This is a creamy, rich and delicious soup. If you want to lower the fat and calories you can use fat-free half & half or milk.

INGREDIENTS

3 Tablespoons Butter

1 Diced Medium Onion

1 Tablespoon Minced Fresh Thyme

1/4 Cup Minced Fresh Parsley

1 Pound Cleaned & Sliced Mushrooms

2 Minced Garlic Cloves

3 Cups Chicken Broth

4 Cups Half & Half

2 Cups Heavy Whipping Cream

1 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Tablespoons Cornstarch

1/2 Cup Sherry

In a Dutch oven over a medium-high heat, add butter and melt. Add diced onions, thyme, parsley, sliced mushrooms, and minced garlic. Cook, stirring frequently, for 7 minutes until mixture is softened. Add chicken broth, half & half, and whipping cream. Bring to a boil over a medium heat. Reduce heat, and season with kosher salt and pepper. In a small-size bowl dissolve cornstarch in sherry. Add sherry mixture to soup, stir constantly until thickened. Cook for 1 minute more. Remove from heat and ladle into serving bowls. Serve with salad and crusty bread. Serves 4 to 6

© Victoria Hart Glavin