Close
Ingredients
| olive oil: 2 Tbl |
| salted butter: 2 Tbl |
| onions: 1 (finely chopped) |
| garlic: 2 cloves (minced) |
| carrots: 1 (finely chopped) |
| white mushrooms: 4 cups (coarsely chopped) |
| chicken stock: 5 cups |
| bay leaf: 1 |
| dried thyme (leaves): 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| sherry (wine): 1/4 cup |
| light whipping cream (fluid): 1/2 cup |
Chunky Mushroom Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a medium saucepan, ,melt butter; add oil.
- Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
- Stir in mushrooms,sauté a few minutes.
- Add chicken both, bay leaf, thyme, salt and pepper.
- Bring to aboil.
- Reduce heat and simmer for 30 minutes.
- Discard bay leaf.
- At this point you can refrigerate the soup and finish it off the next day.
- Just before serving, reheat soup until very hot.
- Stir in sherry and cream; simmer for 2 minutes.