Ingredients
The following ingredients have 4 Servings
- 3 pounds mushrooms, cleaned and chopped
- 5 cups chicken, beef or vegetable broth
- 1/2-3/4 cup heavy cream
- 1/3 cup dry sherry, dry white wine or apple cider (optional)
- 1/2 cup water, more or less to taste (optional) (I rarely use water myself)
- 1/2 cup butter
- 1 cup shallots or, onions, diced
- 1 tblsp garlic, minced
- 1 tsp nutmeg, ground, tarragon or thyme leaves
- 2 tsp lemon juice or 1 lemon
- salt - to taste
- pepper - to taste
Instruction
- Get out your ingredients you are about to make an amazing soup!
- Chop up your onions.
- Chop up your mushrooms.
- Melt butter in large pot over medium-low heat.
- Add shallots or onions and saute, stirring frequently, about 3 minutes.
- Stir in garlic and nutmeg, tarragon or thyme, about 1 minute longer.
- Increase heat to medium and add chopped mushrooms. Make sure to stir so they are all coated with butter.
- Cook, stirring occasionally, for 5 minutes.
- Then reduce heat to medium-low, cover and cook, stirring occasionally, for about 20 minutes. Mushrooms should be cooked and tender.
- Add broth (and water if using). Cover and bring to a boil.
- Then reduce heat to low and simmer about 20 minutes longer.
- Pour soup into a large bowl. Rinse and dry your pot.
- Puree soup in batches in blender until smooth, filling blender only halfway for each batch. Return soup to pot.
- Stir in dry sherry, dry white wine or apple cider (if using) and cream and bring to gentle simmer over low heat.
- Add lemon juice and season to taste with salt and pepper. Serve and enjoy!
- Can be refrigerated for 3 days. If making ahead, add cream at serving time.
