Here's my take on the classic cream of mushroom soup, I used a variety of mushrooms and I topped it with some toasted croutons. As you'll see in my ingredients list I used half baby bella and half shitake. I don't really think you can going wrong using a different type of mushroom so feel free to use what you already may have in your fridge. I use cream sherry in this recipe but any type of dry white wine will work too. To make the croutons I simply broke up some leftover focaccia doused it in olive oil and covered it in rosemary and parmesan and baked it in the oven at 400 for about 8 minutes until they were crispy. This step is optional of course but gave the soup a nice touch. Store bought croutons will do just fine too!
Time: 30 Minutes
10-12oz baby bella mushrooms
10-12oz of shitake mushrooms
3-4 tablespoons of fresh thyme
1 quart of veggie stock
2 cups of heavy cream
1 cup of cream sherry
3/4 cup of flour
4 tablespoons of butter
Salt and pepper to taste
Prep ingredients: slice mushrooms thin, finely chop shallots, and remove the thyme leaves from stems and set aside.
Bring a soup pot to medium high heat on the stovetop, add the butter and shallots.
When shallots are fragrant and translucent add in mushrooms. Leave to cook down for a few minutes until they are cooked through.
Add the thyme, salt, and pepper to taste.
Now add in the flour, evenly coating the mixture, a bit of a roux should start to form when the flour is smooth and brown. NOTE: the flour is what will make the soup thick and you may need to add a couple more tablespoons depending on your desired thickness.
Be sure that there are no lumps before adding the sherry.
Pour in the veggie stock and allow it to come to a boil before turning it to simmer.
Measure out the cream and ladle in some of the hot broth to temper the cream before adding it to the soup.
Let it simmer a couple minutes with the cream and allow it to thicken.
Serve and enjoy!