Easy Cream Of Mushroom Soup

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Adapted from frugal feeding, but quite changed.

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Steps

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In a small skillet , heat 1 / 2 t olive oil over medium heat until shimmering.

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Add 1 / 2 c sliced mushrooms.

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Saute until limp and browned , 5-8 minutes.

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Remove from heat and set aside.

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In a soup pot , heat remaining 1 t olive oil and butter until butter melts and foaming subsides.

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Add onions and saute 1-2 minutes until beginning to soften.

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Add garlic , mushrooms , salt , pepper , thyme and bay leaf.

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Cook until mushrooms collapse and exude liquid , about 8-10 minutes.

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Add chicken broth , beef broth , worcestershire sauce and sherry.

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Simmer 10 minutes.

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Remove and discard bay leaf.

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Add cream cheese and half-and-half.

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Stir until cheese is melted.

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Using an immersion blender , puree the soup until smooth.

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Simmer an additional 10 minutes.

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Serve with a few pieces of sauteed sliced mushrooms on top.

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Ingredients

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cremini mushroom, olive oil, butter, onion, garlic cloves, salt, ground black pepper, dried thyme, bay leaf, chicken broth, beef broth, worcestershire sauce, sherry wine, cream cheese, half-and-half cream