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Cream of Mushroom Soup

Author Jacqueline

Ingredients

  • 24 oz portobello mushrooms sliced
  • 3 T olive oil
  • 4 T butter divided
  • 2 T flour
  • 1/4 cup sherry
  • 3 cups milk
  • 1 cup cream
  • 3 sprigs thyme
  • Salt and Pepper

Instructions

  • In a large pot, heat the olive oil and 2 T butter over medium high heat.
  • Add the mushrooms and 1 tsp salt and saute until golden brown, about 10 minutes.
  • Whisk in the remaining 2 T butter and flour; cook for 1-2 minutes to cook off the raw flour taste. Deglaze the pot with the sherry.
  • Slowly add the milk and cream, whisking until smooth. Add the thyme sprigs and bring the mixture to a simmer.
  • Allow to cook until creamy and thickened. Season with pepper and additional salt, if desired. Remove any thyme stems and serve.