Cream of Mushroom Soup Recipe

Cream of mushroom soup recipe will bring back memories of days gone by, but remember that the best place to begin is with a great vegetable of chicken stock. The recipe for my favorite is in the soup stock section of this website which you can find in the navigation menu at the left.

If you like cream soups, you are sure to like this cream of mushroom soup recipe. Cream soups have a heavier texture to them which allows them to deliver an incredible amount of flavors, and the broth is then rendered into a stick to your tongue richness. This is the perfect way to warm your body and soul during the cold winter months.

It is your choice as to the kind of mushrooms you choose for this recipe. That could be the common button variety or morels, porcini, oyster, or Portobello mushrooms. It will all depend on what your favorite variety may be.

When making cream soups you have to be careful when you are blending them into a creamy smooth texture. Take care to only fill the blender container about half full and put the lid on tight to prevent splashing over you and your nice clean kitchen.

2 tbsp butter

1 onion (chopped)

1 garlic clove (chopped)

6 cups mushrooms (chopped)

1 tbsp flour (all purpose)

3 tbsp dry sherry

4 cups vegetable stock

2/3 cup double heavy cream

salt and pepper to taste

DIRECTIONS

1. Melt butter in a large sauce pan add onion and garlic and cook for 5 minutes. Stir in mushrooms cover and cook for 10 minutes stirring occasionally. Stir in flour and cook for 1 minute. Stir in sherry and vegetable stock and simmer for 15 minutes. Cool slightly then puree in food processor or blender until smooth.

2. Return the soup to a clean pan and stir in cream. Season with salt snd pepper then reheat gently and serve.

return to cream soups from cream of mushroom soup recipe
return to home page