Fall is finally here and with the weather cooling down, I had a craving for warm and satisfying cream of mushroom soup!

1 tablespoon butter
1.6 ounces shallots, minced (1 medium shallot)
8.5 ounces button mushrooms, sliced (1 package mushrooms)
1/2 teaspoons salt
3 sprigs thyme
1/4 cup dry white wine
2 1/2 cups whole milk
2 ounces stale crusty bread, cut into small cubes
1/8 teaspoon nutmeg (optional)

1. Melt the butter in a sauté pan over medium high heat. Add the shallots and sauté until fragrant and translucent.

2. Add the mushrooms and salt and continue to sauté until the shallots are caramelized and the mushrooms are well browned.

3. Add the thyme and white wine and boil until there is no liquid left.

4. Add the milk and bread, and then turn down the heat to medium-low. Simmer uncovered, stirring regularly until the bread has disintegrated (about 15-20 minutes).

5. The soup will be very thick, but if you prefer a thinner soup, just add some more milk. Adjust salt to taste, and add some ground nutmeg, if you like.

6. For a smoother texture, put some or all of the soup in a blender and puree. When putting hot liquids in a blender, be very careful as the sudden release of steam can blow the lid off of the blender sending hot soup all over your kitchen.

Yield: 2 servings

Full Recipe: PBS.

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