mushroom-soup

I’m in love with is new mushroom soup recipe! Its light but creamy and flavorful enough to be a perfect comfort soup for a rainy day. Here in Washington that’s pretty much 75 percent of the year. If you want to make this soup extra fancy with very little effort, place it in an oven safe soup bowl and spread a rolled out piece of puff pastry on top. Brush it with a little egg wash and bake for 15 minutes and wallah you have fancy soup to present to your guests. The combination of the baked puff pastry crust and creamy soup is out of this world!

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Ingredients:
6 tbsp butter
2 cloves minced garlic
2 medium carrots, diced (about 1 cup)
2 medium shallots, diced (about 1 1/2 cup)
24 oz sliced baby Bella mushrooms (3 8oz pkgs.)
1/2 cup + 2 tbsp flour
1 cup dry sherry
1/2 tsp dried thyme
2 tsp salt
1/4 tsp pepper
3/4 cup heavy whipping cream

6 cups chicken broth
2 sheets puff pastry (optional)
1 egg + 1 tbsp water (for egg wash)

 

Instructions:

1. In a heavy bottomed pot, melt butter and saute the diced shallots over medium heat until the shallots become translucent.

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2. Add in the diced carrots and stir for about 2 minutes. Add the mushrooms and cook for an additional 2 minutes.

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3. Turn the heat down to medium low and add the flour and cook for 4 minutes to cook out the raw flour taste.

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4. Slowly pour the dry sherry and keep stiring until the wine has evaporated. (About 4-5 minutes)

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5. Add the chicken broth, dried thyme, salt, and pepper and cook for 5 minutes over medium low heat. Lastly, add in the heavy whipping cream and cook for another 3 minutes.

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6. If you want to make this soup a little fancier, you can cut a circular piece of thawed puff pastry and place it on top of an oven safe soup bowl. Pinch the sides of the puff pasty around the soup bowl.

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7. Combine the egg and water and brush the tops and sides of the puff pastry. Bake for 15 minutes at 370 degrees Fahrenheit.

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Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 6 tbsp butter
  • 2 cloves minced garlic
  • 2 medium carrots, diced (about 1 cup)
  • 2 medium shallots, diced (about 1½ cup)
  • 24 oz sliced baby Bella mushrooms (3 8oz pkgs.)
  • ½ cup + 2 tbsp flour
  • 1 cup dry sherry
  • ½ tsp dried thyme
  • 2 tsp salt
  • ¼ tsp pepper
  • ¾ cup heavy whipping cream
  • 6 cups chicken broth
  • 2 sheets puff pastry (optional)
  • 1 egg + 1 tbsp water (for egg wash)
Instructions
  1. In a heavy bottomed pot, melt butter and saute the diced shallots over medium heat until the shallots become translucent.
  2. Add in the diced carrots and stir for about 2 minutes. Add the mushrooms and cook for an additional 2 minutes.
  3. Turn the heat down to medium low and add the flour and cook for 4 minutes to cook out the raw flour taste.
  4. Slowly pour the dry sherry and keep stirring until the wine has evaporated. (About 4-5 minutes)
  5. Add the chicken broth, dried thyme, salt, and pepper and cook for 5 minutes over medium low heat. Lastly, add in the heavy whipping cream and cook for another 3 minutes.
  6. If you want to make this soup a little fancier, you can cut a circular piece of thawed puff pastry and place it on top of an oven safe soup bowl. Pinch the sides of the puff pasty around the soup bowl.
  7. Combine the egg and water and brush the tops and sides of the puff pastry. Bake for 15 minutes at 370 degrees Fahrenheit.