Cream of Mushroom Soup I

Cream of Mushroom Soup I

685

"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."

Ingredients

50 m {{adjustedServings}} servings 148 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
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Reviews

685
  1. 854 Ratings

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Some people need to get a grip....this is an excellent recipe as is.....If you want to make wholesale changes and completely re do it....make and submit your own recipe....some hints and brief a...

Excellent! As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and...

I took others' advice and substituted heavy cream for half and half. Also, only pureed 1/2 of the mixture so that I would have large chunks of mushrooms in soup. Very yummy taste and easy to mak...