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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