So, they say it’s Fall, but in the South it’s still 98 degrees with 90% humidity and I am still walking around in my swimsuit trying not to break a sweat while I am running errands. It does not get “cool” down here in Texas until about the end of October and then the weather is divine until about July- then we start heating up again. But, in this awkward month it is hard not to get excited about all the Fall food! I am so ready for soups, stews, pies… so I have just said screw it and I am just going to make these awesome Fall foods even though we have to have the A/C on full blast and the fans on high speed to eat soup.
I made this Cream of Mushroom Soup the other night when the house was quiet because the boys had gone hunting. I realized about 7:30pm that I was hungry and I had really nothing to eat in the house and did not feel like ordering anything and sure as hell did not feel like getting dressed to go out-that would mean putting on a bra. So, I went looking through the fridge and found a tub of not so fresh mushrooms, half a container of cream (from a recipe earlier in the week), an almost full container of beef broth (I recommend chicken broth for this recipe, but that is what I had on hand), 1/2 an onion, thyme from the herb pot outside and dry sherry from the bar. Cream of Mushroom Soup was what came of those sad ingredients. I would suggest buying fresh, but I tell ya that was the best mushroom soup I have had in a very long time and it took me about 25 minutes from start to finish and that was with stopping to take pics for this post along the way.
Serve this with a crusty loaf of bread and a side salad and dinner is served or you can serve this as a starter for a dinner party-it about that time of year when people become festive and start to host parties!!! This is easy and delicious and would be very impressive!
Add flour to the mushrooms and onion to thicken the soup. Allow to flour to be fully absorbed so you don’t taste raw flour.
Use your immersion blender to make the soup silky and smooth or leave it chunky if you prefer. If you don’t have an immersion blender (you really should buy one-they are only about $30 and will change your life, kinda) you can use your regular blender. Just remember that putting hot liquids into a blender and then turning it on can cause a massive mess in your kitchen. Only fill the blender up about 1/2 way and blend it S.L.O.W.L.Y. I like to put a towel over the hole in the lid so the heat can escape. I’m tellin’ ya an immersion blender is the way to go. Because when you are cleaning soup off your ceiling you are going to wish you had paid $30 for that immersion blender:) But, don’t let me scare you 🙂
After blending its nice and smooth and ready for the cream! You can absolutely leave out the cream and the soup would be delicious and a lot less calories, but why would you do that? But, in all seriousness you can stop here and just add salt and pepper.
Cream of Mushroom Soup
Quick, easy, comforting and decadent soup will become a staple in your kitchen!
- 1 lb fresh mushrooms (I prefer cremini), sliced
- 1 onion, chopped
- 3 Tablespoons butter
- 1/3 cup flour
- 1 teaspoon fresh thyme, removed from stems or 1/4 Teaspoon dried
- 1/4 cup dry Sherry
- 4 cups chicken broth (or vegetable or even beef broth)
- 1 cup heavy cream
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
In a large pot melt butter. Add onion and allow to soften, about 5 minutes. Add mushrooms and thyme and cook another 5 minutes.
Add flour to onion/mushroom mixture. Stir and allow to cook for about 1-2 minutes or until all the flour is absorbed.
Add sherry to pot. Stir and scrape up any brown bits on the bottom of the pot. Add broth and stir.
Allow to soup to cook for about 15 minutes.
After 15 minutes, use your immersion blender or working in batches in your regular blender, blend the soup until smooth.
Add cream, salt and pepper. Allow soup to simmer for a few more minutes until all the flavors have blended. Serve with crusty bread!
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