Description
Tasty and easy to make, this soup would be great served with some crusty bread.
Ingredients
Scale
- 4 tablespoons butter
- 1 lb. fresh mushrooms, coarsely chopped
- 3 tablespoons chopped onion
- 1 tablespoon flour
- 1/2 cup cream sherry (I subbed apple cider vinegar)
- 3 cups beef broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup 1/2 and 1/2
- 1/8 teaspoon salt
- 2 tablespoons fresh parsley (opt. for garnish)
Instructions
- In a 4 quart stockpot, melt butter over medium heat.
- Add mushrooms and onion and cook for 15 minutes until tender.
- Stir in flour and sherry. Cook for 1 minute.
- Blend soup with immersion blender (or in small batches in food processor) until smooth.
- Add 1 cup of the beef broth, thyme, dry mustard, garlic powder, and pepper and blend until smooth.
- Pour back into the stockpot (if you used food processor) and stir in the remaining broth, 1/2 and 1/2, and the salt.
- Heat through, but do not boil!