Regardless, it was good enough. And perfect for this chilly day. It looks beautiful outside, but there's a strong, cold wind. Hopefully the roof doesn't blow off.
The original recipe(s) called for dried thyme. All my thyme is still in the herb garden, but I did have dried basil on hand. That was a really yummy substitution. I also don't care for super creamy soups, so I left out the heavy cream. For a recipe of this size, you could use about a half a cup, if you're so inclined.
Mushroom Soup (yields about 3 servings)
1 tablespoon olive oil
1 medium shallot, coarsely chopped
1 carton (about 5.5 oz) of button mushrooms, sliced
1 teaspoon dried basil
14 ounces lower sodium chicken broth
1/4 cup dry sherry
1 teaspoon Adobo (to taste)
1 tablespoon fresh lemon juice (optional)
1. Heat oil in a soup pot over medium-high heat. Add shallots, mushrooms and thyme. Cook 10 minutes, until mushroom pieces are lightly browned.
2. Add chicken broth and water. Reduce heat; simmer 10 minutes.
3. Puree (in batches if necessary) in a blender. Return soup to pot; add Adobo to taste. Stir in lemon juice (if using) before serving.