Cream of Mushroom Soup

Cream of Mushroom Soup

1/4 cup minced shallots

1 clove garlic, minced

2 T. butter

2 cups sliced mushrooms (I used baby bella)

3 T. flour

1/2 cup vermouth (or dry white wine)

3 cups chicken broth, heated

a few sprigs fresh thyme

1/2 cup – 3/4 cup heavy cream

squirt of Kitchen Bouquet, optional

salt, fresh black pepper

a shot of brandy or cognac

minced fresh parsley

Sauté the onions and garlic in the butter until soft. Add the sliced mushrooms and cook until mushrooms release their liquid and are cooked most of the way through – about 10 minutes or so. Add the flour, stirring and cooking for a couple of minutes. It will become pasty but that’s ok. It will thin out when you add the liquids.

Add the vermouth , stirring into the flour mixture and cook for another couple of minutes. It will be very thick. Add the chicken broth a little at a time, stirring with a wooden spoon or whisk. Add the thyme, salt and pepper and cook for another 10 minutes. Add the cream and parsley and stir some more, and if desired the Kitchen Bouquet. I like to use Kitchen Bouquet because it helps the turn become a richer tan color. It adds some flavor too. Cook another 10 minutes and just before serving, splash the soup with a shot of cognac or brandy.

You can puree the whole thing in a blender if you prefer a smoother soup, but I like the texture of the sliced mushrooms so I omit that step.