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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."
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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
Reviewed on Jul. 11, 2006 by
Mrs Possum 08
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Mrs Possum 08
Jul. 11, 2006
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.
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8 users found this review helpful
This is a fantastic recipe, Colleen - thanks so much for posting it. The soup had a rich...
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Reviewed on Aug. 29, 2002 by ROSEGEIGER
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ROSEGEIGER
Aug. 29, 2002
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.
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7 users found this review helpful
Simply delicious . . . I used fat free half and half to replace heavy cream, and it was great....
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Reviewed on Mar. 13, 2004 by
CLAIRE
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CLAIRE
Mar. 13, 2004
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!
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6 users found this review helpful
I am the only one who likes mushrooms in my family so I halved the recipe automatically. I...
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Reviewed on Aug. 29, 2002 by
JONI K.
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JONI K.
Aug. 29, 2002
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.
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5 users found this review helpful
I would give this recipe an all over 5 star rating except kids are usually not fond of...
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Reviewed on Nov. 18, 2004 by RRWHITEHEAD
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RRWHITEHEAD
Nov. 18, 2004
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!!
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4 users found this review helpful
This is fantasitc!!!! Will add a little more flour next time as I prefer a thicker soup!!...
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Reviewed on Oct. 24, 2004 by churchlady 0508
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churchlady 0508
Oct. 24, 2004
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.
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4 users found this review helpful
This was O.K. but, it tasted more like cream of chicken stock soup than cream of mushroom. It...
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Reviewed on Feb. 8, 2008 by jenh1125
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jenh1125
Feb. 8, 2008
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!
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2 users found this review helpful
This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in...
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Reviewed on Mar. 19, 2004 by JUDEGRRL
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JUDEGRRL
Mar. 19, 2004
Terrific. Creme de la creme!
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2 users found this review helpful
Terrific. Creme de la creme!
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Reviewed on Dec. 22, 2003 by SAFETYLADY
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SAFETYLADY
Dec. 22, 2003
This is a great recipe for a special luncheon. It looks like it took a lot of work, but it is a breeze to make. Best of all, my kids both loved it and my husband couldn't get enough. I also used the fat free half and half for part of the cream called for, and it was delicious.
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2 users found this review helpful
This is a great recipe for a special luncheon. It looks like it took a lot of work, but it is...
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Reviewed on Dec. 9, 2002 by TROTTY2003
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TROTTY2003
Dec. 9, 2002
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.
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2 users found this review helpful
My picky boyfriend and son both loved it. And it was so easy! Only change I made was, I...
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