Cream Of Mushroom Soup

4 Servings
100% would make this recipe for Cream Of Mushroom Soup again.

This is so much better than the canned, condensed version. It's worth the effort to make it from scriatch

0 : 30

0 : 20

Log in (free) to see larger recipe photos!

4 chefs marked this Cream Of Mushroom Soup recipe as Favorite
Recipe look good to you?

Cream Of Mushroom Soup Ingredients

1 pound fresh mushrooms sliced	1/4 cup fresh snipped parsley
1/4 cup butter	1/2 cup dry sherry - or use more chicken broth
4 tablespoons flour	1 cup heavy cream warmed
313 ounces cans of chicken broth

Instructions for Cream Of Mushroom Soup

Wash mushrooms and chop coarsely.Heat the butter in a 3 quart saucepan. Saute the mushrooms about 5 minutes. Sprinkle the flour over to coat. Add the broth gradually, stirring constantly. Add the parsley and sherry. Bring to a boil. Remove from the heat and stir in the cream. (You may whirl in a blender at this point for a smoother texture, Some prefer just to leave as is).

Main Ingredient: MushroomsCuisine: French