Main Course, Side Dish, Appetizer
1 Tbsp extra virgin olive oil
1 Tbsp butter
4 cups assorted mushrooms (button, cremini, shitake, portobello)
1 Tbsp kosher salt
1/2 tsp black pepper
1 shallot, diced
4 cloves garlic, minced
2 Tbsp fresh thyme, divided for mushrooms and reserving 1 tsp for garnish
¼ cup sherry cooking wine
4 cups chicken stock, plus 2 more cups chicken stock
3 Tbsp sour cream
2 tbsp half and half or heavy whipping cream
Thyme for garnish
ProBond TITUM® Nonstick 12.5” Skillet
ProBond Soup Pot
Products to Use:
In a large skillet over medium heat, add 1 Tbsp. of extra virgin olive oil and butter to melt.
Add 4 cups assorted mushrooms to the skillet, kosher salt, black pepper and turn to coat. Sauté over medium heat for approximately 15 min until mushrooms are soft.
Add diced shallot, garlic and thyme, sauté 3 mins.
Add sherry wine and bring to boil over high heat for 2 mins. to evaporate the alcohol.
Turn heat off, transfer mushroom mixture to a high-speed blender. Add 4 cups of chicken stock. Blend on high for 45-60 seconds until completely smooth.
Pour soup into a soup pot and stir in another 2 cups of chicken stock. Simmer for 5 mins. and serve.
Combine the sour cream and half and half or heavy whipping cream to create a sour cream drizzle for garnish. Serve on top of the soup with fresh thyme leaves.