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Creamy Mushroom-Thyme Soup

I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    8 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 shallot, finely chopped
  • 1 pound fresh chanterelle mushrooms or other wild mushrooms, coarsely chopped
  • 1 teaspoon minced fresh thyme
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups chicken stock
  • 1 cup heavy whipping cream
  • 1/2 cup cream sherry

Directions

  • In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer.
  • Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
  • Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.
Nutrition Facts
1 cup: 231 calories, 17g fat (11g saturated fat), 49mg cholesterol, 685mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 6g protein.

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