Everyone knows about and has used Campbell’s Cream of Mushroom Soup. It is a critical ingredient in thousands of casserole dishes – and that is a good thing. But to sit down to a bowl of fresh, homemade creamy mushroom soup laced with a hint of sherry can really make your day.
Makes 6 servings
4 ounces unsalted butter
1/2 pound button mushrooms, cleaned and sliced
1 small clove garlic, minced
1/4 cup flour
2 cups chicken stock
1 cup heavy cream
1/4 teaspoon pepper
1/4 teaspoon sweet basil
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon Tabasco
3 tablespoons sherry
Melt the butter in a 2 quart pot. And add half the mushrooms and all the garlic; saute for about 4 minutes, or until mushrooms take on a bit of color. Add the flour to make a roux. Stir the roux, while cooking, until it has become lightly browned and has a nutty aroma, or about 5 minutes.
Add the stock to the pan and bring to a boil, stirring constantly to remove any lumps. Remove the pan from the heat and let cool for a couple of minutes. Pour the mixture into a blender and carefully blend. Return the mixture to the pot and add the remaining mushrooms, cream and seasonings.
Bring to a good simmer and add the sherry. Cook for about 5 more minutes at a low simmer. Do not boil after adding the cream. The soup should coat the back of a spoon. Adjust seasonings and serve.