Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat.
The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms.
Nothing soothes, nourishes and comforts like homemade chicken broth.
Canned broth is a handy when you need a quick soup, but homemade delivers maximum flavor.
Skim the foam from the surface as it builds up.
Strain the broth through a large sieve or colander into a large bowl.
Use a wooden spoon to press on the solids to extract as much of the broth as possible.
Divide the broth among several shallow containers so it will cool quickly.
Cover loosely and refrigerate overnight.
Use a spoon to remove the fat that congeals on the surface.
To prepare soup: Heat oil in a Dutch oven or soup pot over low heat.
Add onion and cook, stirring until soft and translucent, 5 to 7 minutes.
Add thyme and cook for 1 minute more.
Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms.
Increase heat to medium and cook, stirring, for 3 to 4 minutes.
Gradually whisk in broth, scraping up any flour that clings to the pan.
Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
Combine sour cream and milk; whisk into the mushrooms.
Season with salt and pepper.
Gently heat until the soup is hot but not boiling.
Just before serving, stir in lemon juice and sherry (if using).
Ingredient Note
Sherry is a pop in of fortified wine originally from southern Spain.
Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
