Recipe courtesy of Sara Moulton
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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 evaporates. 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.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Winter Squash Soup

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Lentil Soup

Recipe courtesy of Alton Brown

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking