This quick creamy mushroom soup is loaded with earthy wild mushrooms enhanced by the flavor of dry sherry.
Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes.
Reserve 1/3 cup broth in a small measuring cup or bowl.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Whisk cornstarch into the reserved broth until smooth.
Pour the mixture into the boiling soup, whisking to incorporate.
Cook, stirring constantly, until thickened, 30 to 45 seconds.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Stir in cream and vinegar.
Stir the pureed soup back into the pot.
Serve hot; garnish with cracked black pepper, if desired.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
To make ahead
Refrigerate in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
