Meatless Monday: Creamy Mushroom, Sherry & Goat Cheese Soup

Creamy Mushroom, Sherry & Goat Cheese Soup 1

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.
Creamy Mushroom, Sherry & Goat Cheese Soup

Add wine and continue cooking until wine is almost cooked away.
Creamy Mushroom, Sherry & Goat Cheese Soup 2

Add chicken stock and cook an additional 10 minutes.
Creamy Mushroom, Sherry & Goat Cheese Soup 3

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.
Creamy Mushroom, Sherry & Goat Cheese Soup 4

Pour into desired serving dishes and top with fried mushrooms, croutons or whatever topping you choose.
Creamy Mushroom, Sherry & Goat Cheese Soup 1

Enjoy!

Heidi

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15 thoughts on “Meatless Monday: Creamy Mushroom, Sherry & Goat Cheese Soup

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