Cream of Mushroom Soup #2 (v)

Ingredients

• 2½ pounds button mushrooms, washed and chopped
• 1 large onion, diced
• 2 cloves garlic, crushed and minced
• 8 oz unsalted butter (2 sticks)
• 1 C all-purpose flour
• 3 qt beef broth or vegetable stock
• 1 dry bay leaf
• 1 sprig fresh thyme
• ¼ C dry sherry (optional)
• 2 C heavy cream
• ½ tsp ground nutmeg
• Salt and pepper to taste

Directions

1. Sauté Base: In a heavy-bottomed 6-8‑quart stock or soup pot over medium-low heat, melt butter. Add onion, garlic, bay leaf, and thyme; cook until onions are translucent.
2. Cook Mushrooms: Add chopped mushrooms and cook until most of their liquid releases. Add sherry (if using) and reduce by half.
3. Build Roux: Sprinkle in flour and stir well to prevent lumps.
4. Add Stock: Slowly whisk in broth or stock. Bring to a simmer over medium-high heat, stirring constantly to avoid scorching.
5. Simmer: Once boiling, reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
6. Finish: Stir in heavy cream and nutmeg; season with salt and pepper to taste.
7. Blend: Remove bay leaf and thyme. Purée with a blender or immersion blender until smooth.

Chef's Notes

• Food processor is best for chopping the mushrooms
• Recipe may be halved. Freezes well for larger batches.

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