Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 large onion, diced
  • 4 cups sliced mushrooms, any variety or mixed
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • ¼ teaspoon freshly ground pepper
  • ¼ cup dry sherry
  • 3/4 teaspoon chopped fresh rosemary
  • 1/3 cup all-purpose flour
  • 3 cups vegetable broth, such as Imagine no chicken
  • 1 ½ cups low-fat milk (*see note for creamier soup)
  • 3 tablespoons chopped chives
  • Truffle oil for drizzling, optional

Instruction

  • Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
  • Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
  • Sprinkle flour over the vegetable mixture and stir to coat.
  • stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
  • Remove from the heat, stir in chives. Ladle into bowls and drizzle with truffle oil, if using.