mushroom soup with onions, garlic, mushrooms, butter, flour, spices, sherry, beef broth, thyme, Worcestershire, lemon juice, and toppings of sour cream and chili oil.
Mushroom Soup
Ingredients
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ingredients
topping
Method
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook about 5 minutes.
- 2
Stir in garlic and cook for 30 seconds, just until fragrant.
- 3
Add sliced mushrooms and cook over medium high heat until they begin to brown.
- 4
Add butter, then sprinkle in flour, smoked paprika, and black pepper. Stir well and sauté for 1–2 minutes to coat everything and cook out the raw flour.
- 5
Pour in sherry wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes.
- 6
Add beef broth, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer and cook for 20–30 minutes.
- 7
Remove thyme sprigs. Add lemon juice to brighten. Taste and adjust salt and pepper. Stir in chopped parsley.
- 8
Serve and top with sour cream, fresh parsley, and chili oil (optional).
Filed underSoups & Stews
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