Heather and I combined a little of each of our recipes for this simple mushroom soup. A splash of sherry adds wonderful flavor, and garlic Parmesan crostini makes the perfect accompaniment.
INGREDIENTS
For the mushroom soup
1 pound white button mushrooms, cleaned and sliced
2 tablespoons unsalted butter, divided
1 medium yellow onion, chopped
4 cups low-sodium chicken stock
1 teaspoon fresh thyme leaves
½ cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons dry sherry
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ teaspoon Better Than Bouillon chicken base, optional
For the garlic Parmesan crostini
8 slices ciabatta bread, about ½ inch thick
4 tablespoons salted butter, softened
2 garlic cloves, minced, or 2 frozen crushed garlic cubes equivalent to 1 clove each
½ cup freshly grated Parmesan cheese
Step 1: Melt 1 tablespoon of butter in a deep pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Step 2: Add the mushrooms and remaining tablespoon of butter. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Step 3: Add the chicken stock, thyme, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the mushrooms and onions are very tender.
Step 4: Meanwhile, preheat the broiler. Mix the softened butter and garlic together. Arrange the ciabatta slices on a baking sheet, spread with the garlic butter and sprinkle with Parmesan.
Step 5: Broil the crostini until the cheese is bubbling and the edges are golden, checking frequently. This should take about 1–3 minutes, depending on your broiler.
Step 6: Remove the soup from the heat and allow it to cool slightly. Keeping the immersion blender head fully submerged, blend until smooth or leave a few mushroom pieces for texture.
Step 7: In a small bowl, whisk the flour with ¼ cup of the cold heavy cream until smooth. Stir this mixture into the soup, then add the remaining ¼ cup cream and the sherry.
Step 8: Return the pot to low heat and bring to a gentle simmer. Cook for 5–8 minutes, stirring frequently, until slightly thickened and the flour is cooked through.
Step 9: Taste and adjust the seasoning. Stir in the Better Than Bouillon if you would like a little more depth of flavor.
Step 10: Ladle into bowls and serve with the garlic Parmesan crostini alongside or tucked into the soup.
