Creamy Mushroom Soup
Serves: 4
Prep & cook time: 30 min
*Ingredients currently available at the Farmers’ Market 2/18/2023
INGREDIENTS
4 tablespoons olive oil or butter1 large onion, diced (or two fat shallots)*4 garlic cloves, rough chopped (2–4 more for garnish, sliced)*1 lb cremini mushrooms, sliced ( or use mushrooms of your choice)*1/2 teaspoon salt1 tablespoon fresh rosemary, chopped (or thyme)1/4 cup sherry cooking wine (not vinegar)5 tablespoons flour (or GF flour)3 cups hot veggie stock, chicken stock or beef broth1/2 cup to 1 cup sour cream pepper to taste. Optional garnish: drizzle of truffle oil, croutons, crusty bread!
INSTRUCTIONS
Heat oil or butter in a large, heavy-bottom pot or Dutch oven. Add onion and sauté over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, sauté 2 minutes. Add the sliced mushrooms, salt and rosemary. Sauté 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry. Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish. Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken. Stir in the sour cream until fully incorporated. Season with pepper and taste for salt. If you would like a thinner soup, add a little more broth, readjusting the salt. To Serve: Ladle in bowls and top with a few slices of mushrooms and a drizzle of truffle oil. Serve with crusty bread.
Recipe via Feasting at Home