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Cream of Mushroom Soup

RecipeSource: Cream Of Mushroom Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Cream Of Mushroom Soup Recipe By : Cooking Live Show #8886 Serving Size : 1 Preparation Time :0:00 Categories : Cooking Live Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 2 tablespoons olive oil 3/4 cups finely chopped shallots 2 pounds white cultivated mushrooms -- thinly sliced 1 teaspoon fresh thyme leaves salt and freshly ground black pepper 1/3 cup cream sherry 3 tablespoons all-purpose flour 3 1/2 cups low-salt chicken broth -- reserving 1/2 cup 1/2 cup milk ground nutmeg to taste -- about 1/4 teaspoon 1/2 cup sour cream In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream. Yield: 4 servings - - - - - - - - - - - - - - - - - -

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