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Cream of Mushroom Soup I

SUBMITTED BY: Karena PHOTO BY: Food Fan

"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."

RECIPE RATING:

Read Reviews (232)

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

DIRECTIONS

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
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.

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REVIEWS

Reviewed on Jan. 25, 2004 by DONNA1000

Excellent! As good as any mushroom soup I've had in a restaurant. I did change it a little... MORE

Reviewed on Jan. 22, 2004 by Alice

I took others' advice and substituted heavy cream for half and half. Also, only pureed 1/2 of... MORE

Reviewed on Apr. 22, 2007 by Brooke Elizabeth

FABULOUS!! I had a soup just like this in Kennet Square, PA and have been desperate to find a... MORE

Reviewed on Oct. 21, 2005 by CANSAN

This is truly an excellent recipe. The soup was very tasty, and had great texture. I have... MORE

Reviewed on Nov. 11, 2003 by SUHANSEN

I tried this recipe three times. The first time I followed the recipe exactly and the texture... MORE

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

Excellent soup! I too used several types of mushrooms and added sour cream for a little more... MORE

Reviewed on Oct. 23, 2007 by MMW

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

MMW
Oct. 23, 2007

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 the food processor. Never add salt to mushrooms until they've already browned or it won't happen, but other seasonings are fine. I made my roux (that's the half butter/half flour mixture) at the same time. You're supposed to whisk it for a few minutes until it doesn't smell like flour anymore, and the "mashed potato" consistency another reviewer mentioned is desired - a roux is a thickening agent used as the base of many soups. Then add liquid SLOWLY - otherwise it won't mix into the roux well, and you'll get lumps. Once it gets to a cream sauce consistency, you can add your puree if you're using one. I keep the other half the mushrooms chunked, and saute those off as well. I hit them with the sherry, let the alcohol cook off, then dump that into the soup. I use equal parts chicken stock and half and half , until the consistency is how I like it. I've never measured, so I can't tell you the exact amount. Add salt and pepper to taste, I use red pepper flakes as well, and you're good to go!

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6 users found this review helpful

This is a pretty good mushroom soup recipe, with a little tweaking of course. I saute half the... MORE

Reviewed on Jan. 8, 2006 by CAYUGA2

Absolutely delicious, delicate, creamy flavor! I had the very good luck of coming into some... MORE

Reviewed on Oct. 9, 2005 by JUSTCYN

Wowza! I couldn’t wait to review this. When it comes to the soup and sandwich deal, mine... MORE

Reviewed on Sep. 26, 2005 by Weaam

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