Creamy Mushroom Soup

Directions

Directions:

1. Melt butter in a large saucepan over high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.

2. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to purée (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.

Using wild mushrooms rather than regular button mushrooms adds great flavor to this creamy soup—try a blend of shiitake, cremini or porcini. If you prefer to avoid alcohol, replace the sherry with an additional 1/2 cup of broth.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 small onion, coarsely chopped
• 1 garlic clove, chopped
• 1 pound mixed mushrooms, sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups lower sodium vegetable broth
• 1/2 cup dry sherry
• 1 cup heavy cream

Parsed from recipe text (no separate ingredient records).