Chunky Mushroom Soup

Name: Chunky Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 onion, finely chopped; 2 garlic cloves, minced; 1 carrot, finely chopped; 4 cups fresh mushrooms, coarsely chopped; 5 cups chicken stock; 1 bay leaf; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon cornstarch, in; 1 tablespoon water; 1/4 cup sherry wine; 1/2 cup cream

Submitted by Sageca

"This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it."

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photo by Sageca

Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
4 cups fresh mushrooms, coarsely chopped
5 cups chicken stock
1 bay leaf
¹⁄₂ teaspoon dried thyme
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 teaspoon cornstarch, in
1 tablespoon water
¹⁄₄ cup sherry wine
¹⁄₂ cup cream

directions

In a medium saucepan, ,melt butter; add oil.
Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
Stir in mushrooms,sauté a few minutes.
Add chicken both, bay leaf, thyme, salt and pepper.
Bring to aboil.
Reduce heat and simmer for 30 minutes.
Discard bay leaf.
Stir in cornstarch mixture.
Using a hand blender process mixture; don’t over purée leaving in some chunks.
At this point you can refrigerate the soup and finish it off the next day.
Just before serving, reheat soup until very hot.
Stir in sherry and cream; simmer for 2 minutes.

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Reviews

Very good soup. I used all white button mushrooms, 3 cloves of garlic, added a chicken bouillon cube and used cognac instead of sherry. We felt the soup needed more salt. It also had a layer of fat on top, so the next time I make it, I would greatly cut down on the amount of butter and olive oil used. Made for ZWT6.

Michelle Berteig
I wasn't crazy about this. Made the recipe exactly as directed but it was a little dull to me. Thank you though.

KellyMac6
AWESOME! I used a combination of portabella, button, and cremini mushrooms. I made it the other night, and will be making it again today. I will be making a simple Roux this time to thicken it up a bit, and I added about 4 pieces of bacon when I made it for the first time, let it saute withe onion, garlic, olive oil, butter and carrots. Thanks for the recipe, this is certainly a keeper.

traderTO
Wow--I really loved this soup! I made this for lunch today and was a little nervous as I have only made soup a handful of times before. This could not have been easier and the results were fantastic! I loved the sherry wine and cream flavoring. I doubled the garlic and used a combination of oyster, portabella, shiitake and cremini mushrooms. I will definitely be making this recipe again. Thanks for posting. Made for ZWT4.

Dr. Jenny
Superb flavor! I made this as written; just added a bit extra garlic. The sherry really added a special flavor to the soup. I'd cut some fat next time and use only half of the olive oil and butter. I think it'll be just as wonderful. Thanx for sharing!

*Parsley*

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RECIPE SUBMITTED BY

Sageca

Canada

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!

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