Creamy Mushroom Soup
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup shallots, chopped finely
- 4 cups assorted mushrooms, roughly chopped
- 1 ½ tsp dried thyme
- 2 ½ tsp salt
- 16 oz low sodium chicken stock (or vegetable broth)
- 6 oz cream cheese
- 16 oz heavy cream
- 1/2 tsp nutmeg
- 1 tbsp lemon juice
- 1/4 tsp pepper
Instructions
- Heat butter and olive oil in large pot or enameled Dutch oven.
- Add shallots and sauté until the shallots are soft.
- Add mushrooms and sauté until the mushrooms are soft and have released their juices.
- Add dried thyme and salt. Sauté for an additional minute.
- Add chicken stock (or vegetable broth if you want to keep this dish vegetarian).
- Cover pot and simmer for 20 minutes.
- Stir in cream cheese, heavy cream and nutmeg. Bring the soup to a very low simmer, but do not boil.
- Using an immersion blender, blend the soup until mostly smooth. Leave a few mushrooms intact for texture.
- Add 1 tablespoon of lemon juice. Taste and adjust seasoning as necessary.
- Serve this soup with a chunk of crusty bread and enjoy.