"This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make." — Sadie
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fresh mushrooms, sliced
3 (14 ounce) cans
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!
This was O.K. but, it tasted more like cream of chicken stock soup than cream of mushroom. It was easy, however; there is a reason you add aromatics. I will stick to my old receipe from "The Joy of Cooking". Will not make again.
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.
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!
My picky boyfriend and son both loved it. And it was so easy! Only change I made was, I added a small chopped onion. Thanks for the great recipe.
I would give this recipe an all over 5 star rating except kids are usually not fond of mushrooms. I liked it best with cutting the mushrooms into chuncks, or sliced.
Simply delicious . . . I used fat free half and half to replace heavy cream, and it was great. Also sprinkled a little nutmeg on top when I served it.
This is fantasitc!!!! Will add a little more flour next time as I prefer a thicker soup!! Added leftover prime rib for church soup potluck and there was none left to take home!! This soup is sooooo easy! Everyone will think you took all day to amke it!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Mushroom Soup III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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