Chef Jeff Landry featured Mushroom-Sherry Cream Soup at our Zip Trip to Hampton Beach. Here's the recipe:
1 quart Hood heavy cream
1 small white onion (peeled and sliced thin)
1 lb. assorted mushrooms (stemmed and cleaned)
2 sprigs thyme (picked and chopped fine)
1 cup dry sherry
3 tablespoons extra virgin olive oil
Salt and pepper
In a large thick bottomed sauce pan, heat olive oil on high heat. Add onion and brown lightly. Add mushrooms and thyme, turn heat to medium, and cook until mushrooms are very soft and tender, about 10 - 12 minutes. Add sherry and reduce until almost dry. Add cream and bring to a simmer, let reduce slightly and season. You can either serve the soup very rustic as is, puree it in a blender and serve that way, or puree in a blender and strain through a mesh strainer for a smooth soup. Your choice!
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