Creamy Mushroom Soup Recipe
Creamy Mushroom Soup
What’s better on a cold winter’s day then a warm, earthy soup. This is so good I eat it by the bucket–OK, not really, but I bet I could….
Creamy Mushroom Soup
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup shallots-minced
- 8 ounces baby bella mushrooms-sliced (or more if you like it heartier)
- 2 ribs celery, diced
- Salt and pepper to taste
- 2 tablespoons flour
- 1 cup sherry
- 4 1/2 cups chicken stock
- 1 cup cooked rice (I used brown rice)
- 1/2 cup sour cream
Directions:
In a large stockpot over medium-high heat, melt the butter and add in the olive oil. Add shallots and cook, stirring often, until softened, about 2 minutes. Add mushrooms and cook, stirring often, until they start to brown, about 8 to 10 minutes. Add the celery, salt and pepper, stirring often, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook stirring, until most of the sherry has evaporated, about 1 minute. Add the stock and the cooked rice, stirring and simmering until heated through. Top with sour cream.