3-Mushroom Cream of Mushroom Soup

3-Mushroom Cream of Mushroom Soup

READY IN: 55mins

INGREDIENTS

  • 2largeenoki mushrooms, washed and sliced
  • 1large portobello mushroom
  • 2largeking oyster mushrooms, washed and sliced
  • 12largeshiitake mushrooms, washed and sliced
  • 6largecremini mushrooms, washed and sliced
  • 1tablespoonolive oil
  • 4tablespoonsbutter, divided
  • 2cupsyellow onions, sliced and halved
  • 12 teaspoonsea salt, ground(to taste)
  • 12 teaspoonblack pepper (to taste)
  • 3tablespoonsunbleached all-purpose flour
  • 2cupsheavy cream
  • 2cupsmilk
  • 2ouncescooking sherry
  • 1teaspoondried basil
  • 12 teaspoonground thyme
  • 18 teaspooncayenne pepper (or to taste)
  • NUTRITION INFO

    Serving Size: 1 (348) g

    Servings Per Recipe:6

    Calories: 509.1

    Calories from Fat 383 g 75 %

    Total Fat 42.6 g 65 %

    Saturated Fat 25.3 g 126 %

    Cholesterol 140.4 mg 46 %

    Sodium 341.8 mg 14 %

    Total Carbohydrate19.1 g 6 %

    Dietary Fiber 2.4 g 9 %

    Sugars 4.3 g 17 %

    Protein 7 g 14 %

    DIRECTIONS

  • In a large deep saucepan over medium heat, add oil and 1 tablespoons butter. When melted and hot, add onions, stir, cover and cook for 3 minutes. Add mushrooms, stir well and reduce heat to medium-low, add remaining butter and a generous pinch sea salt; cook for 4 minutes. Half way though cooking, stir to prevent from sticking and crack black pepper; cover and return to cooking.
  • Add flour, stir to coat and cook for 1 ½ minutes. Pour in heavy cream and milk. Increase heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil.
  • Reduce heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to 1/3 cup chicken or vegetable broth. Makes 6 servings.
  • Note: The amount of chopped mushrooms should equal to 10 cups.
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