Cream of Mushroom Soup III

Cream of Mushroom Soup III

46
Sadie 4

"This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make."

Ingredients

30 m {{adjustedServings}} servings 208 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
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Reviews

46
  1. 57 Ratings

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This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in butter forst before adding mushrooms. I used shitake, portobellas and baby bellas. I pureed about ...

This is a fantastic recipe, Colleen - thanks so much for posting it. The soup had a rich flavour thanks to the sherry and cream while the mushrooms had a buttery texture. Perfect as a meal when ...

I am the only one who likes mushrooms in my family so I halved the recipe automatically. I followed the recipe (also adding a little green onion for flavor) up to the chicken broth and then add...