Tasty Planner - Recipe - Creamy Mushroom Soup by Mandy Searle

Instructions

Using wild mushrooms rather than regular button mushrooms adds great flavor to this creamy soup—try a blend of shiitake, cremini or porcini. If you prefer to avoid alcohol, replace the sherry with an additional 1/2 cup of broth.

1. Melt butter in a large saucepan over high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.
2. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to purée (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.