Rich and Creamy Mushroom Soup
Description
Cold days are ahead of us and we need dishes that will comfort and warm us up. This soup is so awesome, it tastes like you got it from a fancy restaurant. Serve it with warm, chunky bread and maybe a side salad.
Ingredients
4 T. butter, divided
1 1/2 lb. sliced mushrooms, divided
salt and pepper, to taste
1 whole medium onion, diced
2 stalks celery, thinly sliced
4 cloves garlic, minced
2 sprigs fresh thyme leaves
3 T. flour
3/4 c. dry white wine or sherry
4 c. vegetable (or chicken stock)
1/2 c. heavy cream
2 t. balsamic vinegar
chopped fresh parsley, for serving
Directions
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Heat 2 T. butter in a pot over medium-high heat. Once melted, add 1/3 of the mushrooms; cook until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper; remove from pot; set aside for soup topping later.
In the same pot, melt remaining butter. Reduce heat to medium; add onion, celery, thyme, garlic and remaining mushrooms; cook, stirring frequently, until vegetables are soft, about 5 - 6 minutes.
Sprinkle vegetables with flour; stir to combine; season with salt and pepper. Stir constantly for 3 minutes, allowing flour to cook. Slowly add wine, stirring while adding. Allow to heat and bubble up for several minutes; slowly pour in stock, stirring to reduce lumps.
Bring to a simmer; cook for 20 minutes, stirring occasionally. Remove from heat; let cool for 20 minutes.
Transfer to a blender (be sure it's cooled because blending hot soup is dangerous); puree until mushrooms are mostly broken up into small barley-sized bits. (TIP: If an immersion blender is used in the pot instead of the blender, the soup won't need to be cooled first.)
Transfer soup from the blender back to the pot; add cream; heat to a simmer. Add balsamic vinegar; season to taste.
Serve warm topped with reserved mushrooms and crusty chunks of warm bread.
8 servings.