Cream of Mushroom Soup

The cold weather has moved in, temporarily, and for me that means it is the season for soup!  We really love this recipe, simple but great tasting.  Unfortunately, this one is not my kids favorite, but we can't eat pizza every night!


Cream of Mushroom Soup:
adapted from Joy of Cooking
click here for printable version


3 tablespoons extra-virgin olive oil
1 1/2 pounds mushrooms, sliced
1/2 cup chopped shallots
3 tablespoons dry sherry or Madeira
5 tablespoons flour
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
4 1/2 cups chicken broth
1/2 cup heavy cream
1 1/4 teaspoon salt
3/4 teaspoon black pepper

Heat oil in a soup pot, over high heat.
Add the mushrooms and shallots.  Cook, stirring often until the mushrooms are wilted, about 5 minutes.

Add the sherry, flour and thyme.  Reduce the heat to low and cook, stirring for about 5 minutes.
Stir in the chicken broth, salt and pepper.  Bring to a boil, reduce the heat to medium and simmer for about 20 minutes.
Add heavy cream, simmer briefly.