Silky decadent cream of mushroom soup with wild mushrooms and sherry! Mmmm. This mushroom soup variation is a cozy reminder that fall dishes are where it’s at.
It’s soup season!!
Maybe where you live the temperature hasn’t quite come down yet.
That’s ok. “Pin” or bookmark this recipe for later. Yet here in the mountains of North Carolina, the weather is finally cooling off.
I find myself putting on a sweater in the evenings and digging through the fridge for ingredients to make warm comforting meals.
Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in distain.
If you love mushroom soup… YAY!!!! You are in for a real treat!
If you hate mushroom soup, I’d like you to throw off your nostalgic dislike of gray glumpy canned soup, and try to open your mind to a world of possibilities.
We’re making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream.
Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. Even for mushroom haters.
The key is to select a mix of wild mushrooms like: portobello, shiitake, oyster, and chanterelle. Then saute the mushrooms until they release and re-absorb their own juices. This elevates the earthy mushroom flavor.
Remove some of the mushrooms so you have whole pieces to add back in at the end, and simmer the rest. Once the soup has time the simmer, mix and mingle, puree the broth with some mushrooms and leeks to thicken the base.
Add the remaining mushroom pieces and the cream at the end, and you have a rich and cozy soup that pairs well with fall salads, grain dishes, and hearty sandwiches.
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