Cream of Mushroom Soup with Sherry and Thyme
Servings
4
servingsPrep time
15
minutesCooking time
45
minutesOur obsession with mushrooms and soup resulted in this delicious and hearty recipe. We reduced the amount of calories by using half and half and added creamy texture and nutty flavor by using almond milk. Perfect for lunch or first course for dinner.
Ingredients
4 Tbsp. of butter
2 shallots, diced
4 cloves of fresh garlic, minced
1 1/2 lbs. of fresh cleaned sliced mushrooms (we used baby bella and shiitake)
2 Tbsp. of fresh thyme, divided
1/2 cup of sherry
4 Tbsp. of flour*
4 cups of chicken or vegetable broth
1-2 tsp. of salt
Fresh ground pepper to taste
1/4 cup of almond milk
1/2 cup of half and half
Grated parmesan cheese (optional topping)
Directions
- Melt butter in large pot. Saute shallots for 2-3 minutes until soft. Add garlic and cook for approximately 1-2 minutes.
- Add mushrooms and 1 Tbsp. of thyme, cook for approximately 15-20 minutes until mushrooms are soft and lightly browned.
- Sprinkle mushrooms with flour, toss and cook for 1-2 minutes. Add broth and sherry, mix well. Season with salt and pepper.
- Simmer for 10-15 minutes, stirring occasionally until thickened.Â
- Add half and half and almond milk and remaining thyme. Gently simmer for 5 minutes.
- Top with parmesan cheese and serve.
Tips and Nutritional Value (source: Healthline and Joy Bauer)
- 1. Mushrooms are so versatile and surprisingly more nutritional than you might think. They are packed with fiber, vitamin B, Copper and Potassium. They are also a great source of selenium which helps prevent inflammation and defend your body from heart disease and cancer.
- 2. This is the time of year when we are all concerned with the flu. Mushrooms are rich in beta-glucans which can help protect against colds and flus.
- 3. Because of the mushroom’s texture and rich flavor some use them as a replacement for meat.
- 4. *Add one to two more tablespoons of flour if soup seems thin.
