Homemade Cream of Mushroom Soup

This gourmet cream of mushroom soup has a creamy base with plenty of sliced mushrooms throughout. If you prefer a smooth soup, puree the soup to your desired texture. If fully pureeing, you might need to add a little extra chicken broth to thin. 


US Customary - Metric

  • 1 pound fresh mushrooms (I use a mix of cremini, shiitake, and oyster or chanterelle)
  • 1 large onion, chopped (about 2 cups)
  • 6 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • kosher salt and freshly ground black pepper
  • 1/4 cup dry sherry
  • 4 cups chicken or vegetable broth or stock
  • 1/2 to 1 tablespoon fresh thyme leaves *
  • 1 cup heavy cream
Homemade Cream of Mushroom Soup #souprecipes


  1. Clean mushrooms and discard any tough stems. Cut mushrooms into 1/4-inch thick slices. Set aside.
  2. In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes. 
  3. Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
  4. Full instructions visit @stripedspatula

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