Cream of Mushroom Soup I

Cream of Mushroom Soup I

691

"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."
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Ingredients

50 m servings 148 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Reviews

691
  1. 865 Ratings

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Most helpful positive review

Some people need to get a grip....this is an excellent recipe as is.....If you want to make wholesale changes and completely re do it....make and submit your own recipe....some hints and brief a...

Most helpful critical review

I tried this recipe three times. The first time I followed the recipe exactly and the texture and appearance were awful. Next, I sautéed the mushrooms and onions in the butter instead of simmeri...

Some people need to get a grip....this is an excellent recipe as is.....If you want to make wholesale changes and completely re do it....make and submit your own recipe....some hints and brief a...

Excellent! As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and...

I took others' advice and substituted heavy cream for half and half. Also, only pureed 1/2 of the mixture so that I would have large chunks of mushrooms in soup. Very yummy taste and easy to mak...

Wowza! I couldn’t wait to review this. When it comes to the soup and sandwich deal, mine always comes out of a can and cream of mushroom is a casserole ingredient. But break out of your rut and ...

FABULOUS!! I had a soup just like this in Kennet Square, PA and have been desperate to find a similar recipe. This ended up being even better than the restaurant soup, but exactly what I had b...

This is a pretty good mushroom soup recipe, with a little tweaking of course. I saute half the mushroom/onion/seasoning mixture - no broth yet - then I added a little half and half and put it in...

I tried this recipe three times. The first time I followed the recipe exactly and the texture and appearance were awful. Next, I sautéed the mushrooms and onions in the butter instead of simmeri...

Absolutely delicious, delicate, creamy flavor! I had the very good luck of coming into some fresh organic shitake mushrooms. I chose to spend them on making this soup, and it was the best decisi...

C'mon, people. If you change the recipe and add a little of this and that and take away a little of this and that, then it isn't the original recipe you're rating, is it? This author went to a...