Autumn Cream Of Mushroom Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup finely chopped shallot
• 2 lbs mushrooms, thinly sliced (we use one of those hard boiled egg slicers)
• 1 teaspoon fresh thyme leave
• salt & freshly ground black pepper
• 1/3 cup cream sherry
• 3 tablespoons all-purpose flour
• 3 1/2 cups vegetable broth or 3 1/2 cups chicken broth, reserving 1/2 cup
• 1/2 cup milk
• 1/4 teaspoon ground nutmeg, to taste
• 1/2 cup sour cream

Recipe

• 1 in a large saucepan melt butter with the olive oil over moderate heat.
• 2 add the shallots and cook until tender, about 2 to 3 minutes.
• 3 add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
• 4 add the sherry and cook until evaporated.
• 5 stir in the flour and cook for 2 to 3 minutes.
• 6 add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
• 7 in a blender puree the soup in batches until smooth.
• 8 return soup to saucepan, bring to a simmer and whisk in the milk.
• 9 add reserved broth to achieve desired consistency.
• 10 adjust seasoning with salt, pepper and nutmeg.
• 11 lower heat and whisk in the sour cream.
• 12 serve warm.