Luscious Cream Of Mushroom Soup

If you want a “to die for” cream based soup that is affordable and yet so very elegant please try my cream of mushroom soup. This is the perfect soup to serve as a meal with crusty bread or as an appetizer before a steak dinner.

Ingredients:

2 lbs of mushrooms. I like a cremini and shiitake mix. Be sure the mushrooms are all clean by wiping first with a dry paper towel. Slice the mushrooms medium-thin thickness.

3-4 cloves of garlic - minced

4 TBL unsalted butter

1 large yellow onion - chopped or sliced thin

1/2 cup marsala, cognac or a white wine such as Sauvignon blanc

1 cup heavy cream

1 heaping TBL veal or beef demi glaze

4 cups low sodium chicken stock

4 fresh thyme sprigs - remove leaves and chop

kosher salt and fresh cracked black pepper

2 TBL fresh parsley - chopped

4-6 TBL flour - use less if you prefer the soup to be a bit thinner

2 TBL Olive Oil Optional - pinch of dried rosemary

Optional - pinch of Emerils

In a large soup pot add the olive oil and butter. Melt on medium high heat

Add the onions and sauté for 5-6 minutes.

Add the garlic and cook for 2-3 minutes more.

Add all your mushrooms, the chopped thyme, optional spices selected and sauté for 5-8 full minutes. Stir occasionally. Quick Tip - you want for the mushrooms to be browning nicely without burning.

Add your selected liquor next and stir to incorporate. Cook for 2-3 minutes.

Add the flour on top of the mushrooms, stir, then cook for 3 full minutes.

Add next the stock and bring the liquid to a boil. Once it begins to boil reduce the heat to a simmer and add 1-2 pinches of salt and fresh cracked black pepper, as well as, the Demi glaze.

Cover the pot and simmer for 15 minutes. Stir occasionally to ensure the soup thickens.

Add next the heavy cream. Allow the soup to simmer (not boil) for approx 3-5 minutes.

Add the fresh chopped parsley and stir. Taste your soup and adjust with more salt, pepper as needed.

ENJOY!!