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