Pescatarian Classic Cream of Mushroom Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(26)
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Learn more āIngredients
4 servings
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- 3 tbsp all-purpose flour
- Ā½ cup dry sherry or dry white wine
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
- 1 tsp worcestershire sauce
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
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