Cream of Mushroom Soup
 Cozy, rich, and just right for any meal, this cream of mushroom soup recipe delivers deep, satisfying flavor. Ingredients 4 tablespoons unsalted butter 1 cup chopped shallots, from 4 medium shallots 4 cloves garlic, roughly chopped ¼ cup all-purpose flour 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped ½ cup dry white wine, divided 5 cups low-sodium chicken broth 1¼ teaspoons salt ½ teaspoon freshly ground black pepper ½ cup heavy cream 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh sage 1 tablespoon finely chopped fresh chives, for garnish Homemade or store-bought croutons, for serving 4 tablespoons unsalted butter 1 cup chopped shallots, from 4 medium shallots 4 cloves garlic, roughly chopped ¼ cup all-purpose flour 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped ½ cup dry white wine, divided 5 cups low-sodium chicken broth 1¼ teaspoons salt ½ teaspoon freshly ground black pepper ½ cup heavy cream 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh sage 1 tablespoon finely chopped fresh chives, for garnish Homemade or store-bought croutons, for serving Instructions In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender. Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons. Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days. In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender. Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons. Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days. Nutrition Information Powered by Per serving (6 servings) Calories: 271 Fat: 17 g Saturated fat: 10 g Carbohydrates: 21 g Sugar: 4 g Fiber: 6 g Protein: 8 g Sodium: 568 mg Cholesterol: 48 mg Per serving (6 servings) Calories: 271 Fat: 17 g Saturated fat: 10 g Carbohydrates: 21 g Sugar: 4 g Fiber: 6 g Protein: 8 g Sodium: 568 mg Cholesterol: 48 mg