Mushroom Soup with Herbs and Sherry

Here’s a warm and savory soup for a cold day.  I like this recipe because no matter what kind of mushrooms I use, the result is a woodsy, deep flavor.  I have also added some heavy cream to this recipe at the end to make it a Mushroom Cream Soup.  It could also be reduced down to a delicious sauce (just back off on the salt). The soup-making technique outlined here is very similar to other soup recipes. Once you master this technique, you can substitute the ingredients you like or happen to have on hand.  So what are you waiting for?  Go make some soup!

Mushroom Soup with Herbs and Sherry

Mushroom Soup with Herbs and Sherry

Ingredients

  • 1 Tbsp. butter
  • 2 tsp. olive oil
  • 2 Tbsp. shallots, minced
  • 1 clove garlic, minced
  • 1 ½ cups mushrooms (any kind), ½” dice
  • ½ tsp. fresh thyme leaves, chopped
  • ½ tsp. fresh oregano, chopped
  • 2 cups beef broth
  • ¼ tsp. black pepper
  • ½ tsp. kosher salt or to taste
  • 1/3 cup sherry

Instructions

  1. In a large saucepot, heat butter and oil over medium-high heat. Sauté shallots until soft (2-3 minutes). Add garlic and sauté 30 seconds until fragrant.
  2. Add mushrooms and sauté until soft. (about 5 minutes).
  3. Add the rest of the ingredients.Bring to a boil; reduce heat and simmer 15 minutes.
  4. Adjust seasonings and serve.
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