Cream of Garlic, Onion, and Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. Ingredients:
3 tablespoons olive oil |
2 cups mushrooms, coarsely chopped (i prefer portobellos) |
3 tablespoons butter |
2 cups onions, chopped |
1 cup peeled garlic, cloves |
2 tablespoons all-purpose flour |
6 cups chicken broth |
1 cup half-and-half |
1/2 cup sherry wine (i use sweet) |
1 teaspoon dried thyme |
1 bay leaf |
3 cups dense white bread, in small pieces (i use ciabatta) |
salt |
pepper |
Directions:
1. Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
2. Stir as little as possible so that they brown, not steam.
3. Remove from pan and set aside.
4. Melt butter over medium-low heat.
5. Add onions and garlic.
6. Cover and cook for about 10 minutes, stirring occasionally.
7. Add the flour and cook, stirring, for 3 minutes.
8. Add the broth, half and half, sherry, thyme, and bay leaf.
9. Stir well and bring to a boil.
10. Lower heat and cook uncovered for 15 minutes.
11. Add the bread pieces, stir well, and simmer for another 5 minutes.
12. Discard the bay leaf.
13. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
14. (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
15. Add salt and pepper to taste.
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