Cream of Mushroom Soup

Every so often I return to the basics, such as cream of mushroom soup.

Once you try homemade, you'll never buy the condensed stuff again.

Lightly puree the soup if you prefer it slightly "lumpy" as I do.  Alternatively, puree until the soup is completely smooth.  Or simply ditch the blender and leave as is. Yay!  Choice!

Cream of Mushroom Soup
Yield: 6-8 servings

1 Tbl. olive oil
2 tsp. fresh rosemary, finely chopped
1 tsp. fresh thyme leaves
1 large yellow onion, peeled and diced
16 ozs. white mushrooms, cleaned and thinly sliced
2 cloves garlic, minced
2 tsp. kosher salt, divided
2 Tbl. unbleached flour
4 cups vegetarian chicken bouillon
1/4 tsp. coarsely ground black pepper
1/4 cup dry sherry (optional)
1 (12 oz.) can evaporated milk (low-fat or fat-free okay)
2 Tbl. chopped chives, for garnish

Add olive oil into a large pot set over medium heat. When hot, add rosemary and thyme; saute 30 seconds,  then add onion, garlic and 1 teaspoon of the salt.  Saute for 5 minutes, until the onion softens.

Increase heat to medium-high and add mushrooms.   Continue to saute frequently for an additional 8-10 minutes, or until mushrooms give off their liquid and the liquid evaporates.   Stir in flour and saute constantly for 1 minute to remove its flour-y taste.

Slowly stir in bouillon; add pepper.  Let come to a simmer.  Reduce heat to medium.   Continue to simmer for 20 minutes.  Remove and discard bay leaf.

Remove pot from heat.  Lightly puree with a hand blender.

Stir in evaporated milk, sherry (if using) and pepper.  Taste and add remaining salt if needed.  Return soup to burner and heat just to a bare simmer (do not let boil).

Ladle into soup bowls and garnish with chives before serving.

This soup has been been submitted to No Croutons Required, hosted this month by Lisa's Kitchen.