Cream Of Mushroom Soup

Cream Of Mushroom Soup

11 review, 3.7 star(s). 82% would make again

Ready in 45 minutes

Warm, creamy, nutritious. Winter is easier to survive with a mug of this easy-to-make soup.


1 pound fresh mushrooms; sliced
1/4 cup Butter
4 tablespoons Flour
3 12-oz cans chicken broth
1/4 cup parsley; fresh snipped
1/2 cup dry sherry; optional, or use more chicken broth or water
1 cup heavy cream; warmed

Original recipe makes 4



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).

Verified by stevemur
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Calories Per Serving: 327 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good & tasty ! I blend it before I add the heavy cream ! No salt added ! Everyone loves it !
Clau03 2y ago

That 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!
dharmon10 3y ago

zm 3y ago

Nice creamy soup. I just added 1 tsp of salt....I love my soup a little saltier Thanks for posting this recipe :)
nysecrochet 3y ago

haileysmama 4y ago

Just made this soup and is very delicious!!
Waynio121 4y ago

Delicious! I really enjoyed this.
BigOvenFoodie 4y ago

This is my new comfort food!
Gmaunula 4y ago

Very 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!!
monique78 5y ago

Great and very fast to make
10y ago

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