E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Creamy Mushroom Soup Lodge Cast Iron | January 12, 2021 Make mealtime a cozy time when you fix this hearty mushroom soup. The layered flavors of garlic, shallots, and thyme, mixed in with the comfort of cream and balancing tang of sherry, touch all the taste buds for a winter meal you'll want to make again and again. Level Intermediate Prep Time 15 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Dutch Oven Ingredients 8 tablespoons unsalted butter, divided 2 large shallots, thinly sliced 6 cloves garlic, minced 1½ pounds cremini mushrooms, sliced ¼ cup sherry ½ tablespoon thyme 2 bay leaves 12 tablespoons all-purpose flour 8 cups chicken stock, divided 1½ cups heavy cream 3 teaspoons salt, divided 1 teaspoon pepper Directions Melt 4 tablespoons of butter in a 5.5 quart dutch oven over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add the garlic and continue to cook for 2 minutes. Add the sliced mushrooms, sherry, thyme, 1 teaspoons salt, and 2 tablespoons of butter, stirring occasionally for 5 – 7 minutes. Remove the sautéed mushrooms from the skillet. Lower the heat to medium. Melt remaining 2 tablespoons of butter and add bay leaves. Add the flour and 1 cup of stock and whisk. Add the rest of the stock, continuing to whisk until smooth. Bring to a boil and reduce to a simmer, about 20 minutes. Slowly add the heavy cream and the remaining salt. Whisk until combined. Remove the bay leaves. Stir in the mushrooms and bring to a boil. Remove the soup from heat and season with salt and pepper to taste. Garnish with cracked pepper and olive oil. Cook’s note: Up your culinary game by garnishing the soup with truffle-infused olive oil and cracked pepper. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Creamy Mushroom Soup Lodge Cast Iron | January 12, 2021 Make mealtime a cozy time when you fix this hearty mushroom soup. The layered flavors of garlic, shallots, and thyme, mixed in with the comfort of cream and balancing tang of sherry, touch all the taste buds for a winter meal you'll want to make again and again. Level Intermediate Prep Time 15 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Blacklock Dutch Oven Ingredients 8 tablespoons unsalted butter, divided 2 large shallots, thinly sliced 6 cloves garlic, minced 1½ pounds cremini mushrooms, sliced ¼ cup sherry ½ tablespoon thyme 2 bay leaves 12 tablespoons all-purpose flour 8 cups chicken stock, divided 1½ cups heavy cream 3 teaspoons salt, divided 1 teaspoon pepper Directions Melt 4 tablespoons of butter in a 5.5 quart dutch oven over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add the garlic and continue to cook for 2 minutes. Add the sliced mushrooms, sherry, thyme, 1 teaspoons salt, and 2 tablespoons of butter, stirring occasionally for 5 – 7 minutes. Remove the sautéed mushrooms from the skillet. Lower the heat to medium. Melt remaining 2 tablespoons of butter and add bay leaves. Add the flour and 1 cup of stock and whisk. Add the rest of the stock, continuing to whisk until smooth. Bring to a boil and reduce to a simmer, about 20 minutes. Slowly add the heavy cream and the remaining salt. Whisk until combined. Remove the bay leaves. Stir in the mushrooms and bring to a boil. Remove the soup from heat and season with salt and pepper to taste. Garnish with cracked pepper and olive oil. Cook’s note: Up your culinary game by garnishing the soup with truffle-infused olive oil and cracked pepper. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
