Homemade Cream of Mushroom Soup
Ingredients
| 2 lbs mushrooms | ||
| 6 tbs unsalted butter | ||
| 2 medium onions, chopped | ||
| 1/2 cup celery leaves | ||
| 1 cup heavy cream | ||
| 1 cup chicken broth | ||
| Kosher salt and black pepper to taste | ||
| 2 tsp Worcestershire sauce | ||
| 2 tbs dry sherry | ||
| 1 cup sour cream for garnish | ||
| Chopped chives for garnish |
This is a wonderful soup and can not be compared to the canned varieties.
- Clean the mushrooms, the remove a little from the tough stem ends.
- Quarter the mushrooms.
- In a large skillet melt the butter and saute the mushrooms, onions and celery until golden.
- In a blender or food processor, combine 1/2 of the mushroom mixture, 1/2 cup cream, 1/2 cup chicken broth and 1/2 of the seasonings.
- Mix at high speed until blended.
- Repeat the procedure for the second portion.
- Reheat without boiling before serving.
- To serve place in individual bowls and garnish with sour cream and chives.
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