Cream of Mushroom Soup III

SUBMITTED BY: Sadie PHOTO BY: Estherlita Suryoputro

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

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1/4 cup butter
1 pound fresh mushrooms, sliced
1/4 cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
1/2 cup sherry
1 cup heavy cream

READ REVIEWS (16)

DIRECTIONS

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

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Reviewed on Jul. 11, 2006 by Leemin

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.

8 users found this review helpful

Reviewed on Aug. 29, 2002 by ROSEGEIGER

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.

7 users found this review helpful

Reviewed on Mar. 13, 2004 by CLAIRE

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!

6 users found this review helpful

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