Cream of Mushroom Soup I

SUBMITTED BY: Karena PHOTO BY: Tanya K

"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."

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

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (226)

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

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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 and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and clear. Then I added sliced baby portabella mushrooms with a little salt and cooked on low about 5 minutes. I think this step brings out the sweetness of the onions and flavor of the mushrooms. Then I added the chicken broth. When I don't have time to make the broth I use a good quality soup base that has chicken listed as the first ingredient on the label. This is as good as any broth you would make, not like bullion cubes. I skipped step two because I like whole mushrooms. I like it better this way and it also saves time and mess. To thicken the soup I just used my tupperware mixer and mixed the flour with a little water. I added this to the soup mixture then added the half and half and the sherry. I used the fat free half and half and no one had a clue. Everyone loved it! Next time I'll make a bigger batch.

15 users found this review helpful

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 the mixture so that I would have large chunks of mushrooms in soup. Very yummy taste and easy to make! (5 cups was approx. (2) 8 oz. mushroom containers)

11 users found this review helpful

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 similar recipe. This ended up being even better than the restaurant soup, but exactly what I had been hoping for!! I used fat free half and half, vegetable broth, 20 ounces of pre-sliced mushrooms (half baby portabello, half traditional grocery mushrooms), only 1 TB of butter and 2 of flour (although next time I'd use less). I doubled the onion to 1 cup sweet onion, added a bit of extra black pepper, and finally, used about 1/3 cup white wine instead of 1 TB sherry. I also added 1 TB crushed garlic, which was a nice touch. I only blended about half of the mushrooms and onions and left the rest solid. This was a fantastic soup, and I am so glad I used this recipe!! Thanks so much for sharing!!

8 users found this review helpful

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