Cream of Mushroom Soup III

Cream of Mushroom Soup III

42 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Sadie
Recipe by  Sadie

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (42)

Rate This Recipe
jenh1125
69

jenh1125

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 1/3 of the mixture at that point. This really helped distribute the flavor throughout the soup. I also substitued fat free half and half for the heavy cream. It was so delicious!

Mrs Possum 08
43

Mrs Possum 08

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 served with crusty bread. I made this for the first time tonight and just added 2 cloves of crushed garlic to the melted butter before sauteeing the mushrooms. I used low fat thickened cream and this created the perfect degree of richness for me. The soup only need a little cracked black pepper on serving. I'm definitely going to be making this soup throughout the winter.

Simplifying Things
29

Simplifying Things

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 added only one can (14 oz.) of chicken broth. I added the 1 cube beef bouillon as you would for the whole recipe. I didn't have any sherry so omitted it and just stirred in the (1/2 c.) cream, cooking just until heated through. Man, was it delicious! It tasted just like what you would get in a fine restaurant! Of course, making it this way cuts down on the number of servings so I have to say this would probably serve 2 to 3 very nicely. To tell you the truth, "I ate the whole thing" all by myself!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Cream of Mushroom Soup I

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