Ready in 30 minutes
This cream of mushroom soup recipe is so much better than the canned, condensed version. It's worth the effort to make it from scratch.
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).
This is great when your feeling a bit "down" and want some warm "comfort food".
Laynederrick 1y agoExcellent result. Added Visalia onion, garlic
cuties 2y agoLoved it will be making it again
kelik 2y agoTruly better than canned and easily adaptable to gluten-free.
Queendragon 3y agoVery good tasty recipe. I substituted the cream with milk to make the soup lower in calories.
Susanisham 3y agoI cooked the flour well with the mushrooms, helps with the consistency, I also added sweet onion with the mushroom sauté. Pepper, & small amount of worcestershire sauce really brings a nice flavor.
ewtotel 3y agoHow much sherry is everyone using? I used 1/4 cup... Seemed about right. Tastes AWESOME! I absolutely love this soup!
TimKoster 3y ago
Cookin4younme 3y agoDo not wash the mushrooms, clean with a damp sponge or paper towel... Washing will add extra water to your soup.
rsearer 3y agoI screwed up and forgot to buy chicken broth, so I used beef broth instead, recipe still turned out delicious. Can't wait to try again the correct way!
Mamacone01 3y agoAmazing taste, the whole family loved it and we've made it multiple times since. Good and easy but tastes like you've been cooking it for hours.