Ready in 45 minutes
Warm, creamy, nutritious. Winter is easier to survive with a mug of this easy-to-make 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).
Clau03 2y agoVery good & tasty ! I blend it before I add the heavy cream ! No salt added ! Everyone loves it !
dharmon10 3y agoThat was really good. I did salt it a little. I don't know if I'm suitable to judge this recipe since I added a lot to it to use up some leftovers i.e. bacon, onion, spinach and shredded chicken. But it was creamy and delicious!
zm 3y ago
nysecrochet 3y agoNice creamy soup. I just added 1 tsp of salt....I love my soup a little saltier Thanks for posting this recipe :)
haileysmama 4y agobland
Waynio121 4y agoJust made this soup and is very delicious!!
BigOvenFoodie 4y agoDelicious! I really enjoyed this.
Gmaunula 4y agoThis is my new comfort food!
monique78 5y agoVery creamy and tasty! I omitted the sherry and added white pepper to taste. My kids who don't usually care for mushrooms ate 2 bowls of this soup!!