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creamy mushroom & sherry soup

December 5, 2017 by Lovoni +

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Creamy mushroom & sherry soup is both rustic & decadent. Any recipe is elevated with the addition of cream making it something a little special…even the humblest of mushroom soups. 

creamy mushroom & sherry soup

If you can locate any more exotic mushrooms than the Swiss brown mushrooms I used – go right ahead. My mushroom soup craving took me to a small store in the next town. I bought what was available, pleased the store sold brown mushrooms. 

creamy mushroom & sherry soup

As the recipe title implies, this soup is flavored with sherry. If you’ve not cooked with sherry, you must. I keep a bottle in my pantry always. Sherry is a fortified wine & imparts a subtle smokiness, maybe even some would suggest, a nutty flavor to a recipe. I find the nuances of sherry more complex than wine with a lingering flavor. Sherry is magnificent in cream soups & sauces, gravy, stir-fries, risotto & desserts – if you opt for sweet sherry. For savory recipes I stick to dry or medium-dry sherry. 

creamy mushroom & sherry soup

creamy mushroom & sherry soup

creamy mushroom & sherry soup

As I sit in my office writing this, I look out over our expanse of green lawn & fields, barren of any crops since being harvested weeks ago. The sun is sitting low in the sky but the sky is a gorgeous blue. It’s deceiving for it looks warm, apart from the yellowing leaves skipping past the windows. The temperature is sitting at freezing, below that if you count the windchill & snow is in the forecast. Step outside & it’s bone-chillingly cold. Could there be a more perfect night for a steaming bowl of creamy mushroom & sherry soup? I think not. As I head back into the kitchen to test a recipe for low carb garlic bread to accompany the soup. Along with a nice Californian red, of course. Have a wonderful evening all. Cheers, Lovoni xo

creamy mushroom & sherry soup

creamy mushroom & sherry soup
2017-12-05 07:40:41
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Ingredients
  1. 2 tablespoons butter
  2. 2 tablespoons olive oil
  3. 2 lbs (907) mushrooms, sliced (about 10 cups)
  4. 1 cup sliced green onions
  5. 4 cloves garlic, minced
  6. 1/2 cup dry sherry
  7. 1 teaspoon sea salt
  8. 2 teaspoons freshly ground pepper
  9. 4 cups (1 quart/1 liter)chicken or vegetable broth
  10. 2 cups heavy cream
  11. 1 tablespoon cornstarch
Instructions
  1. Heat butter and oil in large pot over high heat. Add mushrooms, onion and garlic and cook, stirring occasionally, for about 5 minutes or until mushrooms are softened.
  2. Stir in sherry, salt and pepper and cook, for 1 minute to cook off alcohol a little.
  3. Add broth & bring to boil then reduce heat to medium low. Simmer, covered, for 10 minutes for flavors to mingle. Add cream.
  4. Spoon soup into a blender in 2 or 3 batches & blitz until silky smooth. Return mixture to the same pot.
  5. Stir over medium heat until hot. Combine cornstarch & 1 tablespoon of water in a small bowl; add to soup, stirring constantly for 1 to 2 minutes or until soup is thickened slightly.
By Lovoni
Fresh Hunger https://freshhunger.com/

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Filed Under: Appetizers, featured, Holidays, Low-carb, Lunch, Mains, Make-ahead & Freeze, popular, Seasonal - fall & winter, Soups, Stews & Casseroles, Under 500 Calories, Vegetarian

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

Read more...

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