ByMrs. Shecky's Blog

~Mushroom Soup~

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After a get together with friends last week the refrigerator had some left overs that needed to be cooked up. Since mushrooms go fast making a good soup was the ticket for a snack or meal for a few days worth. I love to make this soup because it is filling and made with no cream, just a couple of tablespoons of butter (which can be omitted) but I personally like the taste it brings to this soup.

~Mushroom Soup~
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~Mushroom Soup~

Recipe by Mrs. SheckyCourse: SoupsDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 24 oz Mushrooms Bella

  • 1 Red Onion Med-Large sliced & diced

  • 1 tbsp Olive Oil

  • 2 tbsp Butter

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 3 c Vegetable Broth

  • 1 Sprig Thyme or 1 tsp dried thyme

  • ½ c Sherry

Directions

  • Prep:
  • Pot: I use a pot to do all the cooking in. No need to use a skillet.
  • Slice all the mushrooms to medium thickness. Not too thin.
  • Slice the red onion and then give it a rough dice
  • Cook:
  • To the pot add the olive oil then add the onion. Cook for approximately 5 minutes or so or just until translucent.
  • Add the sliced mushrooms to the onions.
  • Add the butter.
  • Give it all a good stir and put the top on the pot and let it saute for about 25 minutes.
  • Check on it after 10 minutes or so and give it a stir again. The mushrooms should be starting to get watery. Leave the water in it. DO NOT TOSS!
  • After about 25-30 minutes the ingredients should be rendered a little tender in their water.
  • Blend:
  • Be Careful of the next step. It is easy, but be careful.
  • Take half the mushrooms, liquid, and onions out and put them in a blender.
  • This will be hot…You can use a immersible blender in the pot if you want. I used a counter blender because it blends better and thickens it and that is what you want here. This is how I do it… I take out about half the hot soup and pour it in a blender. Then I take the top pour spout off the top of the blender so that air can get inside while it is blending If you close up your blender the heat will blow the top off. Now that sounds scary but I take the pour spout off and cup the opeining with my hand to get a tad of air in it and don’t have a problem. You can cover it with a towel and hold down the top while blending too. Just be careful and don’t leave or take your hands off the blender.
  • Blend until it is all pureed into a paste-like consistency. Just a couple of minutes.
  • Pour it all back into the pot, stir it all up.
  • Add the vegetable broth 1½ cups at a time and stir it in. Check your desired thickness after the first pour.
  • If you like it thicker or thinner evaluate whether or not to add more vegetable broth or not. Taste it also for seasoning.
  • Add the Sherry
  • Stir it up and cook a few minutes more.
  • Enjoy

Notes

  • NOTES
  • You can cook the Sherry out if you do not like it.  Or if that is the case you don’t have to add the Sherry.  Personal taste, but this recipe calls for it.
  • Blending makes the soup thicker without adding cream or flour or cornstarch.  That is why I do it in a blender.  My blender has a Puree button and I use that.   Using an immersible blender is doable also.  I have done that too, but it leaves more chunks than full slices of mushrooms.  Dividing the soup at the blending point, blending it, and then adding it back in to the pot leaves some of the mushrooms to enjoy as full slices. Remember we are only blending half of the soup.

Hope you get to try this one and like it too.

From Mrs. Shecky’s Kitchen,

Mrs. Shecky

3 Comments

  1. Regarding sherry in this recipe:
    Before you start, sample the sherry and check for good quality.
    I recommend double checking the sherry after assembling the ingredients to make sure it did not lose any flavor.
    After each step of the recipe this may be needed agiin.
    By step fuur, forget the soup, fisnish the shhery and go to bed. 😂

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