Green City Garden Girl: Soup Season: Sherried Mushroom Soup

| 10/15/2010 4:00:06 PM

KyLynn Hull KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons

Sherried Mushroom Soup 

This is probably the most sophisticated soup I make. Not in terms of ingredients, but in terms of basic flavor. Adding sherry and heavy cream to the recipe increases the hierarchy of this simple soup. I use a variety of mushrooms for this soup as they're available.

mushroom soup 
Heavy cream and sherry lend this simple mushroom soup a sophisticated flavor. Photo By Gwen Harlow/Courtesy Flickr. 

2 tablespoons olive oil
3 large shallots, chopped fine (about 1/2 cup) or 1 onion chopped
1 pound mushrooms, chopped*
3 tablespoons cream sherry
2 cups chicken broth
1/2 cup chopped chives or scallions
1/2-3/4 cup heavy cream
Salt and pepper

*You can use dry mushrooms and soak in warm water; save the mushroom water to add to stock.