This is the best cream of mushroom soup I have ever tried.
I am not even kidding.
Its so creamy and delicious, perfect on a cold evening.
Image by Simply Home Cooked via YouTube
Stop buying canned ones from grocery stores, and make this recipe fromSimply Home Cookedinstead.
I am sure you will love it and add it to your weekly meal rotation.
you’re free to garnish it with croutons, roasted mushrooms, or toasted pine nuts.
These crunchy toppings pair perfectly with the smooth texture of the soup.
Serve it with salad, crusty bread, casseroles, or vegetables for a complete meal.
Once melted, add diced shallots and minced garlic.
Saute over medium heat until the shallots are translucent.
Step 2:
Add diced carrots and stir for 2 minutes.
Next, add 24 ounces of sliced mushrooms and cook for 4 to 5 minutes.
Stir on 1/2 teaspoon of dried thyme and 1/4 teaspoon of black pepper.
Step 3:
Lower the heat to medium-low then add 1/2 cup and 2 tablespoons of flour.
Cook for 2 to 3 minutes.
Step 4:
Bring the heat to high, then slowly pour 1 cup of dry sherry.
Continuously stir until it has evaporated.
It will take about 3 to 4 minutes.
Once boiling, add 3/4 cup of heavy whipping cream and 2 teaspoons of salt.
Cook for another 3 minutes.
Step 6:
This step is optional.
Roll out 1 sheet of puff pastry and cut a circular piece bigger than your soup bowl.
