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Cream of Mushroom Soup

1 lb Mushrooms,rinsed & drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All-purpose flour
6 c Chicken broth,reg-strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry

1. Chop half the mushrooms; thinly slice the remaining mushrooms and set aside.

2. Melt butter in a 5-6 quart pan over medium-high heat; add chopped mushrooms, onion, and thyme. Stir often until the vegetables are lightly browned, 15-20 minutes. Mix flour with vegetables.

3. Pour into a blender or food processor; whirl, adding as much broth as needed to get the mixture smoothly pureed. Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream.

4. Bring soup to a boil on high heat, stirring frequently. Reduce heat to low and simmer to blend flavors, about 10 minutes. Add sherry, salt, and pepper to taste. Make about 8 cups.

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