Tish’s “Cream” of Mushroom Soup

| October 6, 2012

It is fall and a time for comfort food, which traditionally comes with way too many calories. It is also a great time to incorporate mushrooms into your diet, since they add the sense of substance and heartiness with limited calories, but loads of flavor. This is also an easy recipe for apartment dwellers since it uses only one pot and a blender.

This is a cold weather favorite of mine. Makes for a great lunch with a salad or an appetizer for dinner. Try it. You are going to love it!

1 Tbl Canola oil

3 cloves finely chopped garlic

1 small sweet onion

3 large shallots, coarsely chopped

1 Tbl fresh Thyme (you can substitute dried thyme)

1 Pkg sliced button mushrooms

1 Pkg sliced baby bella mushrooms (also known as criminis)

4 Cups chicken or mushroom broth

1 Can evaporated skim milk

1 Tbl Sherry

1 Tsp Nutmeg

Heat a large saucepan over medium heat . When pot is hot , add oil . Add Onions, Shallots and Garlic. Let this “sweat” for about 3-5 minutes until the Onions are translucent. Add mushrooms and thyme. Saute until the mushrooms have released about half of their liquid and are starting to become tender, about 5 minutes.

  • Season with salt and pepper to taste. Add the broth and the milk.
  • Cover and bring to a boil. Add the sherry and the nutmeg (I prefer to grate whole nutmeg, but you can use nutmeg that has already been ground). Reduce heat and simmer until the mushrooms are tender, about 5 or 6 minutes.
  • Working in batches, Puree the soup in a blender until smooth. Return to pot to reheat.

Check seasoning. Enjoy!