MEATLESS MONDAY! On a cold day there is nothing better than a hot soup. Today I made my honey mushroom soup with creamy goat cheese and a shot of sherry at the end. We love our little fungi friends because they are so filling. I hope you get the chance to enjoy this delicious creamy soup…
Creamy Mushroom, Sherry & Goat Cheese Soup
1 Tbs butter
2 cartons button mushrooms
1 carton baby portabella mushrooms
1/2 onion diced small
2 cloves garlic minced
1/2 cup white wine
2 cups chicken stock
1/2 cup cream
6-8 oz goat cheese
1/3 cup sherry
In a large pot melt butter and saute onions, garlic and mushrooms until soft. Add wine and continue cooking until wine is almost cooked away. Add chicken stock and cook an additional 10 minutes.
In batches, blend mushrooms and broth in a blender or food processor, then return to the pot. Add the goat cheese and 1/2 cup cream. Blend until both are completely incorporated. Finish with 1/3 cup sherry.