My soup kick is still going strong. This time I was craving a good creamy mushroom soup and since I found some great mushrooms while shopping I decided it was perfect timing. I love the taste of the sherry in the mushroom soup but it can easily be omitted if you choose. I also love big slices of mushrooms in my soup. What’s the point of having a mushroom soup when you have to search to find tiny pieces of mushrooms? Since mushrooms typically cook down a little while cooking I made sure to slice them into good sized pieces so there would be no chasing them around the soup bowl.
4 tablespoons butter
2 garlic cloves, crushed
3 onions, sliced
4 ounces mixed mushrooms (such as oyster, baby bella, porcini or mixed white)
3 tablespoons fresh parsley, chopped
2 cups vegetable stock
3 tablespoons all-purpose flour
½ cup milk
2 tablespoons sherry
½ cup sour cream
Instructions: In large pan melt butter over low heat. Add garlic and sliced onions and cook for approximately 3 minutes until softened. Add in mushrooms and cook for another 5 minutes. Pour in the vegetable stock, add parsley and season with salt and pepper. Bring to a boil over medium heat then reduce heat, cover pan and simmer for approximately 20 minutes.
In a bowl mix flour and enough milk to make a smooth paste. Stir paste into soup and cook and continue to stir for 5 minutes. Stir in the remaining milk and the sherry and continue cooking for another 5 minutes. Remove pan from heat and add in sour cream stirring until well blended.